I got some fresh free range chicken today, and some fresh lemons off the tree, so I am going back to one of my old recipes. Chicken Piccata. For this recipe I am using the better batter gluten free seasoned flour. You can use any gluten free flour blend of your own and season it with salt, pepper, italian seasoning... but all that adds up and it is actually a lot cheaper to just buy the flour pre-seasoned.
4 skinless boneless organic chicken breasts butterflied and cut in half.
Better Batter gluten free seasoned flour OR (1/2 cup flour, 1 tsp salt, 1 tsp pepper, 1 tsp italian seasoning)
1 1/2 sticks unsalted butter
10 TBSP extra virgin olive oil
2/3 cup fresh squeezed lemon juice
1 cup chicken stock
1/2 cup capers
2/3 cup fresh parsley
Lemons sliced for garnish
Dredge Chicken in seasoned flour mixture and shake off excess. I find it easiest to just put it all in a ziplock bag and then shake it. I only used about 1/2 cup of the flour mixture.
Into the pan you browned the chicken in, add lemon juice, stock and capers, Return to the stove and bring to a boil, scraping up browned bits from the pan for flavor.
parmesan garlic mashed potatoes.