Enjoy this no-fuss, comforting way to enjoy lemon chicken piccata... in a bowl with the chicken already cut into bite-sized pieces. The sauce is lemony and buttery, and the chicken is tender yet crispy.
Heat a large non-stick saucepan with oil over medium-high heat.
Coat each bite-sized piece of chicken with a mixture of cornstarch, salt and pepper, and then cook all pieces in hot oil until all sides are lightly browned, about 10 minutes. Do not overcrowd the pan.
Once the chicken is cooked through, remove it from the pan and set aside.
Lower heat to medium and add butter to the pan until melted, then add the garlic and cook it for about 30 seconds until fragrant.
Add the white wine, chicken broth, lemon juice, and lemon zest to the pan and heat until lightly boiling.
Once mixture is lightly boiling, add a cornstarch slurry to thicken the sauce, whisking continuously until slurry is well incorporated into mixture and sauce is slightly thickened. Add capers and chicken pieces to mixture and mix until all the chicken pieces are generously coated in the sauce.
Serve over your favorite gluten-free pasta. It tastes best when served inside a bowl. ;-)
Notes
If you have parsley in the house, you can chop it and serve it atop the chicken piccata for decoration and enhanced taste.Use more or less capers, as desired. My family likes a lot of them.