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How to Make Dairy-Free Lemon Caper Chicken Piccata

This dairy-free Chicken Piccata is a zesty and flavorful main course that doesn't compromise on taste. Tender chicken cutlets are lightly breaded, pan-fried to golden perfection, and smothered in a bright lemon-caper sauce. It's a quick and elegant meal that's sure to impress, whether for a weeknight dinner or special occasion.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This dairy-free Chicken Piccata is a delightful Italian-inspired dish that delivers all the tangy, savory flavors of the classic recipe without any dairy products. Perfect for those with lactose intolerance or following a dairy-free diet.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken broth
  • 1/4 cup capers, drained
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp dairy-free butter (such as Earth Balance)
  • Lemon slices for garnish

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound to an even 1/4-inch thickness.

  2. In a shallow dish, mix flour, salt, and pepper.

  3. Dredge each chicken piece in the flour mixture, shaking off excess.

  4. Heat 2 tbsp olive oil in a large skillet over medium-high heat.

  5. Add chicken pieces and cook for 3-4 minutes per side until golden brown and cooked through. Remove chicken to a plate and keep warm.

  6. In the same skillet, add remaining 1 tbsp olive oil, lemon juice, and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.

  7. Add capers and simmer for 2-3 minutes until sauce slightly thickens.

  8. Stir in dairy-free butter until melted and sauce is smooth.

  9. Return chicken to the skillet and spoon sauce over the top. Simmer for 1-2 minutes to reheat chicken.

  10. Sprinkle with fresh parsley and garnish with lemon slices before serving.

Chef's Notes

  • For extra thin cutlets, you can butterfly the chicken breasts before pounding.
  • If the sauce becomes too thick, add a splash more chicken broth to thin it out.
  • To make this dish gluten-free, use a gluten-free flour blend for dredging.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent the chicken from drying out.

Nutritional Info

Per serving (approximate): 350 calories, 30g protein, 15g fat (3g saturated), 20g carbohydrates, 2g fiber. This dish is high in lean protein and provides a good source of vitamin C from the lemon juice.

Serving Suggestions

Serve this Dairy-Free Chicken Piccata over a bed of angel hair pasta or with a side of roasted vegetables like asparagus or broccoli. A light, crisp white wine such as Pinot Grigio pairs excellently with this dish. For a complete Italian-inspired meal, start with a simple green salad dressed with olive oil and balsamic vinegar.