Chicken Piccata
Thin chicken cutlets in a tangy lemon-butter sauce with briny capers. The acidity and wine make this strictly a remission meal, but the lean protein and rice flour coating keep it gentler than the traditional wheat version. Many of us save this for when we're feeling our best.
Chicken Piccata
Thin chicken cutlets in a tangy lemon-butter sauce with briny capers. The acidity and wine make this strictly a remission meal, but the lean protein and rice flour coating keep it gentler than the traditional wheat version. Many of us save this for when we're feeling our best.
Ingredients
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or heavy skillet. Even thickness ensures consistent cooking.
Equipment: plastic wrap, meat mallet or heavy skilletCombine rice flour, salt, and pepper on a wide plate and mix with a fork.
Equipment: wide plateDredge each chicken breast in the seasoned flour, pressing gently to adhere, then shake off excess.
Tip: Shake off excess flour thoroughly—too much creates a gummy coatingHeat garlic-infused oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter melts and begins to foam.
medium-high heatEquipment: large skilletAdd chicken and cook for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). The coating should be crisp and the meat juicy.
165°F (74°C)Transfer chicken to a plate and tent loosely with foil to keep warm while you make the sauce.
Equipment: plate, foilPour white wine into the hot skillet, scraping up the browned bits from the bottom with a wooden spoon.
Equipment: wooden spoonTip: The browned bits (fond) contain concentrated flavor—scrape them all upSimmer over medium heat until the wine reduces by half, about 2 minutes. You'll see it thicken slightly and smell less alcoholic.
Add chicken broth and lemon juice, stirring to combine.
Simmer for 3 minutes until the sauce reduces slightly and coats the back of a spoon.
Tip: The sauce is ready when it coats the back of a spoonReduce heat to low and stir in the remaining 3 tablespoons butter, one tablespoon at a time, until the sauce becomes silky and emulsified. Don't let it boil or the sauce will break.
Stir in capers and let them warm through for 30 seconds.
Return chicken to the skillet, spooning sauce over each piece to coat.
Garnish with fresh parsley and lemon slices if desired.
Serve immediately while the sauce is still hot and glossy. The butter sauce will begin to separate as it cools.
Notes
Storage
Refrigerate in an airtight container for up to 2 days. Store chicken and sauce together. The sauce separates when reheated, so warm gently over low heat and whisk in a tablespoon of fresh butter to re-emulsify.
Wine-free version
Replace white wine with an equal amount of chicken broth plus 1 tablespoon white wine vinegar. You'll lose some depth but avoid the alcohol trigger entirely—worth it if you're cautious about triggers.
Dairy-free version
Use ghee instead of butter—virtually zero lactose and works identically for browning and sauce emulsification. For fully dairy-free, use olive oil throughout. The sauce will be thinner but still flavorful.
SCD-legal version
Rice flour is illegal on the Specific Carbohydrate Diet. Use 1/2 cup almond flour instead—it browns beautifully and adds a subtle nutty flavor. Omit the wine for full SCD compliance.
Reducing caper brininess
Rinse capers under cold water for 30 seconds before adding to the sauce. If you're highly sensitive to acidity, start with 2 tablespoons and add more to taste.
Make-ahead
Pound and flour the chicken up to 4 hours ahead. Store on a plate in the refrigerator, loosely covered. Cook just before serving for the best texture—the coating gets soggy if it sits too long.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
