Low-FODMAP Chicken Piccata

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Low-FODMAP Chicken Piccata
Serves 4
A delicious, quick and flourless chicken piccata recipe. Wheat-free, soy-free, nut-free.
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Cook Time
20 min
Cook Time
20 min
  1. (4) 6–8 ounce 1/2-3/4 inch chicken fillets
  2. 2 teaspoons sea salt
  3. 4 tablespoons (or a 1/2 stick) unsalted butter
  4. 1/4 cup capers
  5. 2 lemons, de-pitted
  6. 1/2 cup cherry tomatoes
  7. 1/8 cup white cooking wine
  8. 2 teaspoons fresh flat-leaf parsley, finely chopped
  1. Sprinkle all sides of the chicken fillets with the salt
  2. Melt 2 tablespoons of the butter in a stainless skillet over medium-high heat
  3. Add the chicken and cook until opaque halfway through, 4 to 5 minutes
  4. Add the wine
  5. Add 1 tablespoon of butter to the skillet and, once melted, flip the fillets and finish cooking through
  6. Transfer the chicken to plates
  7. Add the capers to the hot skillet and let them sizzle for 30 seconds
  8. Next add in the tomatoes and parsley and 1 tablespoon of butter
  9. Squeeze the juice from both lemons over the capers and stir everything to combine
  10. Cook for another 30 seconds or so, then drizzle the mixture over the chicken
  11. Serve immediately
  1. *If your capers are salt-packed rinse them, if brine-packed, drain them.
  2. Fish is also another nice option instead of chicken. Choose a light fish such as flounder, red snapper, tilapia or rainbow trout.
Adapted from All-Clad Chefs Jon Shook & Vinny Dotolo