Chicken Piccata with Artichokes (Dairy-Free)
Try this delicious dairy-free chicken piccata recipe with a bright and simple lemon caper sauce. Perfect with rice or gluten-free pasta!
Ingredients
- 1 lb. skinless, boneless chicken breasts
- 1/4 cup all-purpose flour or 1:1 gluten free flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp avocado oil
Sauce
- 3-4 garlic cloves, minced
- 1/4 cup dry white wine (optional)
- 2 cups artichoke hearts, canned or frozen and thawed, roughly chopped
- 2-3 Tbsp capers, drained
- 2 cups vegetable or chicken stock or bone broth
- 1-2 lemons, juiced
Instructions
- Butterfly chicken breasts. With a mallet, lightly pound each piece of chicken to a uniform thickness. Season chicken with salt and pepper.
- Mix flour, onion powder and garlic powder in a shallow dish. Individually coat each piece of chicken in the flour mixture. Shake off excess flour then place the dredged chicken on a clean plate.
- Add avocado oil to a large frying pan over medium-high heat. Pan-fry each piece of chicken until golden, about 2-3 minutes per side. Place chicken back on the plate.
- Add garlic, wine (if using), artichokes, capers, stock and lemon juice to the pan. Cook sauce for a few minutes, taste and adjust seasoning as needed.
- Put the chicken back in the pan with the sauce until cooked through, about another 10 minutes.
- NOTE: When making a double batch, I like to place the pan fried chicken in a casserole dish, pour the sauce over it and finish cooking at 350°F in the oven for about 10-15 minutes. There can be two layers of chicken in the dish as long as there is enough sauce.
Tried this recipe?Let us know how it was!