Chicken Piccata and Lemon Rice (low FODMAP)
15 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Step 1
This method of preparing chicken piccata renders it extremely moist, tender, and flavorful. And, especially if you take time to salt the meat ahead of time, you will end up with a meal that is every bit as good as the restaurant versions, without all the FODMAPs! I like to serve this over lemon rice so all that amazing buttery lemon sauce has somewhere to go and you won’t miss it!
Ingredients: Chicken
2 large skinless, boneless chicken breasts
½ cup gluten-free all-purpose flour* (I used King Arthur Measure for Measure)
3 tablespoons garlic-infused olive oil, divided
1/3 cup dry white wine
1 tablespoon drained capers, coarsely chopped
4 tablespoons unsalted butter, cut into pieces
2 tablespoons fresh lemon juice
Chopped chives or parsley and lemon wedges (for serving)
Ingredients: Rice
1 cup jasmine rice*
2 tablespoons of salted butter
½ teaspoon of Kosher salt
Grated rind of one lemon
Directions
(1) Prepare chicken: Slice chicken breasts in half crosswise into 4 cutlets and lightly pound the thicker pieces between sheets of plastic wrap until all pieces are a similar thickness of about ½”. Season both sides of each breast lightly with Kosher salt. Put on a plate, covered with plastic wrap and refrigerate overnight or at least 4 hours before cooking.
Make-ahead note: This chicken is pretty quick to cook but the texture and flavor benefit from early salting. So, salt your chicken and let it sit overnight or at least for about 4 hours before you cook it.
(2) Cook the rice: Cook the rice per package instructions, adding butter and salt to the water and then stirring the lemon zest in after the rice is fully cooked.
(3) Dredge chicken: Put the flour in a shallow bowl and dredge one piece of chicken at a time, tossing to coat in the flour. Shake off excess flour, transfer to a plate, and sprinkle with fresh ground pepper.
(4) Cook the chicken: Heat a large skillet over medium-high heat. When the pan is warm, add 2 tablespoons of garlic-infused olive oil and heat. Once the oil is hot, gently slide the cutlets into the pan and cook, without moving, until deeply browned on the pan side, which should take about 2 minutes. Turn them over and cook on the other side just until chicken is nearly cooked through, which should only take about 30 seconds. Transfer to a clean plate.
(5) Make the lemon butter sauce: Add the remaining 1 tablespoon of garlic-infused olive oil to the skillet and heat. Then add wine and capers to the hot oil and cook, swirling pan and scraping up any bits stuck to the bottom of the skillet, until the liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, and then add the butter swirling the pan vigorously while the butter melts to help it blend with the water, about 1 minute.
(6) Finish: Return the chicken to the skillet and simmer in the sauce until the chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from the heat and stir in the lemon juice. Taste the sauce and season with salt if needed.
(7) Plate and serve: Plate the chicken and sauce on a bed of the lemon rice and top with chopped chives or parsley, more sauce, and with lemon wedges alongside.
Eat and enjoy every bite—because you can!
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