Since I started my lemon detox a few weeks back, I’ve been on a lemon kick. Trying to incorporate lemon into all aspects of things we ingest here. More notably I’ve been baking with lemon, but I just recently created this dairy free easy Chicken Piccata recipe! Check it out below and let me know what you think!

Easy chicken Piccata

Ingredients:

• 2 lbs of boneless & skinless chicken thighs (traditionally you use breast, but I don’t buy breast meat), pounded thin
• Salt, Pepper and Garlic Powder to season (use as much or as little as you’d like)
• 1/2 cup of corn starch
• 5 tbsp of dairy free butter (or regular butter)
• 3 tbsp of olive oil
• juice of one lemon
• 1/2 cup of chicken stock
• 1/4 cup of cooking white wine

Directions:

1. Season both sides of pounded thin chicken with salt, pepper and garlic powder.
2. 3 tbsp of butter and 3 tbsp of oil in pan over medium heat.
3. While pan is heating, dredge all chicken in cornstarch on both sides
4. When pan is ready, cook chicken in pan approx 5 minutes on each side or until cooked through
5. When chicken has finished cooking, transfer to plate
6. Lower heat slightly and add juice of lemon chicken stock and white wine, mix until combined
7. Return chicken to pan and let simmer in sauce for 5 minutes
8. Remove chicken from pan, transfer to plate
9. Add remaining butter (2 tbsp) to pan and whisk vigorously for a 1-2 minutes.
10. Drizzle sauce over chicken and served over rice, veggies or pasta!