Skinny Lemon Chicken Piccata
Easy, delicious SKINNY and Gluten-Free Lemon Chicken Piccata. In this lighter version of the classic Chicken Piccata recipe we ditch the pasta for a side of fresh veggies!
Servings: 4 people
- 4 unit skinless boneless chicken cutlets
- 2 tbsp olive oil
- 1/3 cup gluten-free flour + 1 tbsp
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1 cup low-sodium chicken broth
- 1 whole lemon, thinly sliced
- 3 tbsp capers
- 4 tbsp unsalted butter
- 1 pinch fresh parsley
- sea salt and pepper, to taste
Season chicken with salt and pepper then dredge in flour, coating both sides.
Heat oil in large skillet. Cook chicken on both sides until golden brown (about 3-5 minutes each side). Transfer chicken to a plate.
Remove excess fat from skillet. Add garlic and cook until fragrant (about 1 minutes). Add wine to deglaze and scrape up any brown bits from the skillet. Add chicken broth and reserved 1 tbsp gluten-free flour. Stir to combine. Add lemon slices, capers and butter. Cook on medium low (about 5 minutes).
Transfer chicken back to skillet and season with fresh pasley. Serve with your choice of vegetable