Chicken Piccata

Ingredients

• 4 chicken breasts, pounded thin
• 1/2 cup rice flour
• 3 tbsp olive oil
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 3 tbsp capers
• 2 tbsp dairy-free butter
• fresh parsley, chopped

Method

1. 1

   Dust the pounded chicken breasts with rice flour, shaking off excess.

2. 2

   Heat olive oil in a large skillet over medium-high heat and cook the chicken 3-4 minutes per side until golden, then remove.

3. 3

   Add chicken broth and lemon juice to the skillet, scraping up any browned bits, and simmer 4-5 minutes until the sauce has reduced enough to coat the back of a spoon — this reduction is what makes the sauce cling to the chicken instead of running off thin.

4. 4

   Stir in capers and dairy-free butter until the sauce is glossy.

5. 5

   Return the chicken to the pan, spoon the sauce over top, and garnish with parsley before serving.