- 4 boneless skinless chicken breast filets (about 4oz each)
- 1 large sweet onion, chopped
- 2 cloves garlic, crushed
- 2 tbsp olive oil
- 1/4 cup gluten-free all purpose flour
- ½ cup dry white wine
- 2 lemons
- 1 tbsp capers
- 1 cup low sodium chicken broth or stock
- 2 tbsp Italian parsley, finely chopped
- Squeeze the juice of one lemon into a medium-sized bowl.
- Pat the chicken breasts dry.
- Place a piece of plastic wrap across a cutting board. Then lay the chicken breast on top of the plastic wrap and place another piece of plastic wrap over the chicken. Using a mallet, flatten the chicken breast until they are about ¼ inch thick.
- Heat a large sauté pan over medium-high heat and add the olive oil and heat for 30 seconds.
- Add the onion and garlic to the sauté pan and cook for 2 minutes. Remove from pan and set aside.
- In a shallow, elongated dish, combine gluten-free flour and a dash of salt.
- Coat both sides of the chicken breast with the flour mix, and add them one at a time to the hot pan. Cook 2-3 minutes per side or until they are nicely browned.
- Remove them from the pan and set aside on a plate.
- To make the sauce, add the chicken broth, lemon juice, and capers to the pan. Add the onion-garlic mixture to the pan and heat.
- Return the chicken to the pan; bring the liquid to a boil, lower the heat and simmer for about 3 minutes or until the mixture has reduced. Add the chopped parsley at the end.
