Dairy-Free Chicken Piccata with Zucchini Noodles

Ingredients

• 4 each Chicken Breasts
• 4 medium Zucchini
• 4 tablespoons Dairy-Free Butter Substitute
• 0.5 cup All-Purpose Gluten-Free Flour
• 0.25 cup Lemon Juice
• 0.5 cup Chicken Broth
• 2 tablespoons Capers
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 0.25 cup Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Using a spiralizer, turn the 4 medium zucchini into noodles and set them aside. Place each of the 4 chicken breasts between two sheets of parchment paper or plastic wrap, then pound them to an even 1.27 cm (1.25 cm) thickness. In a shallow dish, combine the 0.5 cup of All-Purpose Gluten-Free Flour, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper; dredge each chicken breast in this mixture, shaking off any excess.
2. 2Heat a large skillet (e.g., 30.48 cm or 30 cm) over medium-high heat (190.6-204.4°C / 190-205°C). Add the 2 tablespoons of Olive Oil and 2 tablespoons of Dairy-Free Butter Substitute to the skillet. Once the butter substitute is melted and shimmering, carefully add the 4 floured chicken breasts to the skillet and cook for 5-7 minutes per side, until golden brown and cooked through, reaching an internal temperature of 74°C when measured with a meat thermometer. Remove the cooked chicken breasts from the skillet and set them aside on a plate.
3. 3Add the remaining 2 tablespoons of Dairy-Free Butter Substitute to the same skillet. Once melted, pour in the 0.25 cup of Lemon Juice and 0.5 cup of Chicken Broth, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Stir in the 2 tablespoons of Capers, bring the sauce to a gentle simmer, and cook for 2-3 minutes, or until it has slightly thickened and coats the back of a spoon.
4. 4Add the reserved zucchini noodles to the skillet with the sauce and toss gently to coat them evenly; cook for 2-3 minutes, until the zucchini noodles are tender-crisp but still have a slight bite. Return the 4 cooked chicken breasts to the skillet, nestling them into the zucchini noodles. Spoon the sauce generously over the chicken breasts and zucchini, and heat through for 1-2 minutes, until everything is warm.
5. 5Finely chop the 0.25 cup of Fresh Parsley. Serve the dish immediately, garnished with the chopped fresh parsley.

Substitutions

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