Chicken Piccata

Alright, let’s cut through the noise. You want something quick, easy, but with enough soul to make you feel like you did more than just microwave a sad, limp meal. Let’s go with a Low-FODMAP Chicken Piccata—a classic with a twist, bright and briny, but gentle on the gut. Ready in about 30 minutes, tops. You’ll feel like you’re channeling some old-school Italian nonna, minus the guilt and the garlic.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Slice chicken breasts in half horizontally to make 4 thin cutlets.

Step 2

Season both sides with salt and pepper.

Step 3

Dredge cutlets in flour, shake off excess.

Step 4

Rinse and drain capers.

Step 5

Juice the lemon, chop the parsley.

Step 6

Sear the Chicken: Heat garlic oil and 1 tbsp butter over medium-high in your skillet. Add chicken, cook 2-3 minutes per side until golden and just cooked through. Remove to a plate, tent with foil.

Step 7

Deglaze and sauce: Add wine (or broth) to the pan, scraping up the brown bits. Let it reduce by half—about 2 minutes.

Step 8

Finish the sauce: Add broth, capers, and lemon juice. Simmer 2-3 minutes. Whisk in remaining butter. Taste and season with salt and pepper.

Step 9

Bring it Home: Return chicken to the pan, spoon sauce over, simmer 1 minute to heat through.

Step 10

Serve: Plate. Scattering parsley over the top and garnishing with lemon slices.

Step 11

Pro tip: Donʼt crowd the pan. Donʼt overcook the chicken. Donʼt skimp on the capers—theyʼre the punch in the face this dish needs.

Step 12

Serve With: Steamed green beans or sautéed zucchini (low-FODMAP, quick, and fresh) A small portion of white rice or gluten-free pasta if you want carbs