Dairy-Free Chicken Piccata
 
Prep time
Cook time
Total time
 
Lemon, capers, and olive oil add zesty flavor and richness to your ordinary chicken dinner. We like to serve the chicken and sauce over spaghetti noodles with blanched asparagus, steamed broccoli, or wilted spinach. It's also excellent over rice, or simply with vegetable sides.
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 4 servings
Ingredients
  • 1⅓ to 1½ pounds boneless skinless chicken breasts or cutlets
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 5 tablespoons olive oil (scant ⅓ cup)
  • 1 cup chicken broth or stock OR ½ cup chicken broth or stock + ½ cup dry white wine
  • ¼ cup fresh lemon juice
  • ¼ cup capers, drained
  • 2 tablespoons dairy-free butter alternative
  • 2 tablespoons chopped fresh parsley, basil, or thyme
Instructions
  1. If using chicken breasts, cut them in half horizontally to butterfly. Place the halved breasts between 2 pieces of plastic wrap and pound them with the smooth side of a meat mallet until about ½-inch thick. If they are quite large, you can cut each cutlet into halves or thirds.
  2. In a pan or baking dish, whisk together the flour, salt, and pepper.
  3. Dredge the chicken cutlets in the flour to coat.
  4. Heat the oil in a large skillet over medium to medium high heat. If you have any remaining flour mixture, dredge the chicken again, and add half of the pieces to your pan. Cook until browned, about 3 to 5 minutes per side. Remove the chicken to a plate and repeat with the remaining chicken cutlets.
  5. Add the chicken broth/stock (or broth/stock and white wine), lemon juice, and capers to the pan. Deglaze the pan by scraping up the brown bits as you stir. Cook the sauce until nearly reduced in half, about 5 minutes. If it reduces too much (the flavor is too strong and/or salty), just whisk in a little water.
  6. Whisk in the butter alternative. Return the chicken to the pan and warm for a couple of minutes.
  7. Plate the chicken and pour on any remaining sauce and capers. Sprinkle with the herbs.
Nutrition Information
Serving size: ¼ recipe Calories: 482 Fat: 25.2g Saturated fat: 3.9g Carbohydrates: 13.1g Sugar: .4g Sodium: 720mg Fiber: .9g Protein: 51.2g
Recipe by Go Dairy Free at https://godairyfree.org/recipes/dairy-free-chicken-piccata