I posted this picture on my Instagram page, and many asked that I share the recipe.
Easy Chicken Piccata (Gluten and Dairy Free)
1 1/2 lbs thinly sliced chicken cutlets
1/2 C flour + 1 tsp, divided (gluten free, we like Pillsbury brand)
2 TBS olive oil, divided
2 TBS butter, divided (dairy free, we use Earth Balance brand-soy free)
1/4 C shallots, diced
2 garlic cloves, finely minced or crushed with a garlic press
1/4 C white wine
1 1/2 C low-sodium chicken stock or broth (we use Kitchen Basics stock or Pacific Brand broth)
Lemon juice, approx. 1/2 TBS
2 TBS brined capers, rinsed
1/2 tsp salt
freshly ground pepper
3 TBS chopped flat-leaf parsley
1. Place 1/2 C of flour in a shallow dish or bowl. Add the remaining 1 teaspoon to a small bowl and set aside for the sauce.
2. Season the chicken on both sides with salt and pepper.
3. Dredge the cutlets in flour shaking off any excess as you go. Transfer to a plate.
4. In a large 12 inch skillet, warm 1 tablespoon of olive oil and 1 tablespoon of butter over medium-low heat. Add the chicken and brown on both sides, about 3 minutes per side. (you may have to work in batches depending on skillet size) Be sure to monitor the heat as you do not want the flour to burn. Transfer the chicken to a plate and cover with foil to keep warm.
5. While the chicken is cooking, prep the rest of your ingredients. (I personally prefer to do this ahead of time so I can monitor the chicken) Dice the shallots, mince or crush the garlic, open the white wine, rinse your capers, chop your parsley, and slice the lemons for garnish.
6. To make the pan sauce, reduce the heat to low. Add 1 teaspoon of oil to the pan. Saute the shallots until soft, but not colored, about 1 minute.
7. Add the garlic and cook until fragrant, about 30 seconds.
8. Add the wine and bring to a boil, scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.
9. Ad the chicken stock and bring to a boil. To thicken the sauce, add a splash of chicken stock to the reserved teaspoon of flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly, until the sauce is slightly thickened.
10. Reduce the heat to a simmer. Stir in remaining tablespoon of butter.
11. Add the juice of half a lemon (approx. 1/2 TBS) and sprinkle with capers.
12. Return the chicken and any accumulated juices to the pan.
13. Taste the dish; season with extra lemon juice, salt and pepper if desired.
14. To serve, transfer chicken to a serving platter and spoon the sauce over the top. Garnish with lemon slices and fresh parsley.
We like to serve this dish with gluten free thin spaghetti or linguine, or for a healthier version steamed broccoli.