Dairy-Free Gluten-Free Chicken Piccata
An easy, delicious, dairy-free gluten-free chicken piccata, featuring a buttery lemon caper sauce. It's easy to whip up this mouth-watering restaurant-quality meal in about 30 minutes.
Equipment
- 1 large skillet
- 1 Citrus Juicer
- 1 Whisk
Ingredients
- 1 1b boneless skinless chicken breasts (4 thin chicken breasts or 2 full size breasts you will cut in half)
- 4 Tbsp dairy-free butter (if dairy isn't an issue, you can use real butter)
- 3 Tbsp olive oil
- 1 cup vegetable broth (or gluten-free, dairy-free chicken broth)
- 4 Tbsp gluten-free flour (I used Bob's Red Mill 1:1; you can use regular flour if you don't need to make this g-f)
- 2 lemons, for 3 Tbsp lemon juice and 1 tsp zest (you'll need 1 for fresh lemon zest + lemon juice; second lemon for garnish slices)
- 3 Tbsp capers (jarred, drained)
- 1 clove garlic
- 1 1/2 Tbsp chopped parsely (1 Tbsp for sauce; 1/2 Tbsp for garnishing; use fresh or dried)
- 1/4 tsp salt (for the sauce)
- 1/4 tsp black pepper (for the sauce)
- 1-2 Tbsp of water (if needed at the end to thin the sauce a bit)
- salt and pepper (a pinch of each to flour coating + salt and pepper to taste when finished making the sauce)
- parsley and sliced lemons to garnish (optional)
Instructions
PAN-COOK THE CHICKEN
- If you aren't using chicken breasts already cut thin, then cut each chicken breast in half, starting at the thickest part and carefully cutting each breast in half with a large, sharp knife
- Put 3 Tbsp of gluten-free flour (or regular or an AIP-friendly substitute) in a shallow bowl with a pinch of salt and pepper. One at a time, put each chicken piece in the bowl and lightly coat ("dust") both sides. You do not need to dip the chicken in egg or anything first. You want a light dusting, not a heavy coating.
- Get 3 Tbsp olive oil hot in a large skillet over medium-high heat.
- Once the oil shimmers, add the chicken to the pan. Sear the chicken for 4-5 minutes without moving it, to get the first side a bit crispy and browned. Carefully flip and cook on the other side another 4-5 minutes. Pan-cooked chicken is done when it's 165 degrees F. Set the cooked chicken on a plate to rest and cover to keep warm.
MAKE THE SAUCE
- Deglaze the pan with 2 Tbsp of fresh lemon juice and scrape any chicken bits left off the bottom (they add nice flavor to your sauce!).
- Add 1 Tbsp of butter/dairy-free butter and saute the minced garlic on medium-high heat for 1-2 minutes (until frangrant).
- Turn down to medium heat. Add the remaining "butter" (3 Tbsp), remaining lemon juice, (1Tbsp), capers (3 Tbsp), lemon zest (1 tsp), chopped parsely (1 Tbsp) and salt and black pepper (1/4 tsp each). Stir and let the butter melt.
- Put 1 Tbsp of flour or gluten-free flour in a measuring cup or mug with your 3/4 cup of vegetable broth and whisk to combine, creating a "broth slurry."
- Add the broth slurry to the sauce in your skillet, and slowly whisk it in to combine well.
- Turn the heat down to low and simmer for 2-3 minutes to allow your piccata sauce to thicken, stirring frequently. Optional - you can add 1-2 Tbsp of water at this point if the sauce seems too thick. It should be like a thin gravy.
FINISH and PLATE
- Add the cooked chicken back to the skillet, add a little of the sauce on top of each chicken breast and simmer 1-3 more minutes.
- Plate and serve with vegetables and/or pasta of your choice. Enjoy!
Nutrition
Calories: 239kcalCarbohydrates: 12gProtein: 2gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 0.2mgSodium: 641mgPotassium: 93mgFiber: 3gSugar: 2gVitamin A: 272IUVitamin C: 31mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!
