Dairy-Free Chicken Piccata

The classic Italian-American dish made completely dairy-free — thin chicken cutlets in a bright lemon-caper sauce built with olive oil instead of butter. Every bit as glossy and restaurant-worthy as the original.

What You Need

• 2 large chicken breasts, halved horizontally to make 4 cutlets
• ½ cup all-purpose flour (or gluten-free flour)
• 3 tablespoons olive oil, divided
• ½ cup dry white wine or chicken broth
• ½ cup chicken broth
• Juice of 1½ lemons
• 3 tablespoons capers, drained
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Method

1. Pound chicken cutlets to even ¼-inch thickness. Season with salt and pepper and dredge in flour, shaking off excess.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook cutlets 3 minutes per side until golden. Remove to a plate.
3. Add wine or broth to the pan; scrape up the browned bits and cook 1 minute.
4. Add chicken broth, lemon juice, and capers. Simmer 3–4 minutes until slightly reduced.
5. Stir in remaining 1 tablespoon olive oil to give the sauce a glossy finish.
6. Return chicken to the pan, spoon sauce over, and top with parsley.

Tips & Notes

• The extra tablespoon of olive oil stirred in at the end mimics the richness that butter would normally provide.
• Chicken broth is a perfect sub for white wine — the dish will be slightly less tangy but just as good.

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