I found the original recipe online at Julia’s Child, and modified it by using gluten-free flour. I also substitute coconut oil for the olive oil. I love olive oil, but never use it with high heat because it breaks down. This dish hits the spot served with steamed artichokes when they’re in season, zoodles, or crisp steamed broccoli.
- 3 Boneless Skinless Chicken Breasts
- 3/4 cup rice or cassava flour
- 3 Tb coconut oil
- 1/4 cup of dry white white
- 2 tsp garlic, minced
- 1/2 cup chicken broth
- 2 Tb capers, drained
- juice of 1 lemon
- 2 Tb grass fed butter (I like Kerrygold) or ghee
- 2 Tb flat leaf parsley, chopped
- salt & pepper
Add coconut oil to a large pan over medium high heat. Cut the chicken breasts in half lengthwise and pound into thin cutlets. Season each cutlet with salt & pepper, and dredge in flour. Discard the extra flour.
Sauté the cutlets for about 3 minutes on each side and transfer to a plate. Deglaze the pan with wine. Add minced garlic and cook for a minute, being careful not to burn the garlic. Add the chicken broth, capers and lemon juice and cook for a couple more minutes.
Add the chicken back to the pan, along with the butter. Cook for a couple of minutes, remove from heat and add the chopped parsley.