Gluten Free Chicken Piccata {Dairy Free, Paleo}
These pan fried, crispy golden cutlets are coated in an easy 5-ingredient sauce!
Equipment
- 1 12" skillet
- 1 silicone or wooden spatula
- measuring cups and spoons
Ingredients
Chicken
- 1½ tablespoon neutral oil I prefer to use coconut oil
- 1-1¼ lbs chicken breast cutlets aka thin sliced chicken
- heaping ½ teaspoon salt
Breading
- ¼ cup cassava flour
- 2 tablespoon arrowroot flour
Sauce
- ¼ cup dairy free butter*
- ¼ cup lemon juice** zest 1 lemon before juicing and reserve for later
- 2 tablespoon chicken broth
- 2 tablespoon white wine vinegar
- 2 tablespoon capers
- reserved lemon zest
Instructions
Cook The Chicken
- Evenly sprinkle the chicken breasts all over with salt. Mix cassava and arrowroot flour in a shallow bowl or plate with a rim. Dip chicken into the flour until each breast is fully coated. Shake off excess and set on a plate while skillet warms.***
- Add neutral oil to a large 12" skillet over MEDIUM heat. When oil is melted and skillet is very hot add each chicken cutlet, leaving a small amount of space between each piece to promote even browning. Cook 4-5 minutes then flip and cook an additional 4-5 minutes. Outer coating should release easily.**** Chicken is done when an internal meat thermometer reads 165℉ or juices run clear and center is no longer pink. Remove to a plate and set aside.
- Reduce heat to MEDIUM-LOW. Add dairy free butter, lemon juice, chicken broth, white wine vinegar, and capers. Stir continuously until butter is melted and sauce is combined. Decrease heat to LOW and allow to simmer until slightly reduced about 1-2 minutes. Stir in lemon zest.
- Turn heat off. Add chicken and accumulated juices back into the pan and spoon sauce over the top. Serve warm!
Notes
*It can be hard finding a good dairy free, soy free butter alternative, but this dairy free butter is one my favorite finds. The base of it is cashews, so it is a no go for those of you with nut allergies. Earth Balance and Country Crock also offer good quality plant based butters that are nut free. However, it’s important to note they both do contain soy and/or legume products.
**You need at least 2 lemons to get a full ¼ cup of juice, but you probably won't need all the juice from the second lemon.
***I like to place all of the chicken into the skillet at the same time to promote even cooking.
****I occasionally have a cutlet with an outer coating that does not want to release from the pan. If this happens to you, apply firm pressure to a thin sturdy spatula and scrape underneath the chicken (similar to scraping up stuck on bits at the bottom of a skillet). Most of the coating will typically stay intact and you can the flip the chicken over.
Nutrition
Calories: 350kcalCarbohydrates: 11gProtein: 31gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 2gCholesterol: 91mgSodium: 682mgPotassium: 550mgFiber: 0.5gSugar: 1gVitamin A: 49IUVitamin C: 8mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!