Grilled Chicken Piccata

A lighter version of chicken piccata with the same great taste.

Just because summer is coming to a close, doesn’t mean you have to say “see ya” to your hard-earned beach bod. This citrus-forward Grilled Chicken Piccata satisfies cravings for hearty Italian cuisine while also being guilt and gluten-free.

½ cup fresh squeezed lemon juice
1½ cups low sodium chicken stock or bone broth
2 teaspoons capers, drained and rinsed
1 teaspoon fresh thyme leaves
2 tablespoons butter, olive oil, or coconut oil
1 shallot, minced
1 tablespoons rice flour
4 chicken cutlets, pounded thin
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon minced parsley

Combine the lemon juice, chicken stock, capers, and thyme leaves in a measuring cup or bowl.

Melt the butter in a sauce pot then add the minced shallot and sweat over medium heat until tender and translucent. Whisk in the rice flour and cook for 2 minutes. Slowly pour in the lemon juice mixture and whisk constantly until fully incorporated. Bring the sauce to a simmer for 1 minute then reduce the heat and keep warm.

Lay the chicken cutlets out on a cutting board or large piece of plastic and season both sides with a bit of the salt and pepper. Add the remaining salt and pepper to the sauce. Heat a grill pan over medium-high heat and cook the chicken pieces for 3 to 4 minutes per side.

Finish the warm sauce with minced parsley before serving over the grilled chicken.