Chicken Piccata

This is an easy last minute dish. The lemon gives such a nice punch of flavor.
Servings 4


  • 3 boneless, skinless chicken breasts, halved and pounded into cutlets
  • salt & pepper
  • GF flour
  • non-stick cooking spray
  • 2 Tbsp oil
  • 1/4 cup dry white wine
  • 1 tsp garlic
  • 1/2 cup chicken broth GF
  • 2 Tbsp lemon juice
  • 1 Tbsp capers, drained
  • 1 Tbsp butter
  • lemon slices
  • fresh parsley, chopped


  • Season cutlets with salt and pepper, and then dredge in flour.
  • Coat a sauté pan with nonstick spray, add oil, and heat over medium-high.
  • Sauté cutlets 2-3 minutes on one side. Flip cutlets over and sauté the other side, covered, 1-2 minutes. Transfer cutlets to a warmed platter; pour off fat from the pan.
  • Deglaze pan with wine and add minced garlic. Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
  • Add broth, lemon juice, and capers. Return cutlets to pan and cook on each side for 1 minute. Transfer cutlets to warm plates.
  • Finish sauce with butter and lemons. Once butter melts, pour sauce over cutlets.
  • Garnish with chopped fresh parsley and serve immediately.