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How to Make Zesty Dairy-Free Chicken Piccata

This Dairy-Free Chicken Piccata is a tangy, savory dish that brings the classic Italian flavors to your table without any dairy products. 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.

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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 delicious, lemony Italian-inspired dish that's perfect for those avoiding dairy. It's a light and flavorful meal that doesn't compromise on taste despite being lactose-free.

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
  • 2 tbsp olive oil
  • 1/4 cup white wine (or chicken broth)
  • 1/2 cup chicken broth
  • 3 tbsp fresh lemon juice
  • 2 tbsp capers, drained
  • 2 tbsp chopped fresh parsley
  • 1 tbsp dairy-free butter substitute (like Earth Balance)
  • Lemon slices for garnish

Instructions

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

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

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

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

  5. Add the chicken cutlets and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.

  6. In the same skillet, add white wine (or additional chicken broth) to deglaze the pan, scraping up any browned bits.

  7. Add chicken broth, lemon juice, and capers. Bring to a simmer and cook for 2-3 minutes until slightly reduced.

  8. Stir in the dairy-free butter substitute until melted and sauce is slightly thickened.

  9. Return the chicken to the pan, spooning sauce over the top. Heat for 1-2 minutes.

  10. Sprinkle with chopped 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 of chicken broth to thin it out.
  • To make this dish gluten-free, use almond flour or 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):

  • Calories: 300
  • Protein: 35g
  • Fat: 12g (mostly healthy fats from olive oil)
  • Carbohydrates: 10g
  • High in vitamin C from lemon juice
  • Good source of B vitamins from chicken

Serving Suggestions

  • Serve over a bed of pasta, zucchini noodles, or steamed rice to soak up the delicious sauce.
  • Pair with a side of roasted asparagus or a mixed green salad for a complete meal.
  • For a special touch, serve with a chilled glass of the same white wine used in the recipe.
  • Garnish the plate with additional lemon wedges and a sprinkle of fresh parsley for a pop of color.