Gluten-Free Chicken Piccata

Servings: 2 | Serving size: 1 chicken breast (about 4 ounces chicken)

Cooking Time: 30 Minutes

This recipe can easily be multiplied. Leftovers make great sandwiches. Keeps well, refrigerated, 2-3 days.

Serve with Jasmine Rice

AND

Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Healthy Caesar Salad or Parmesan Zucchini

Preheat the oven to 200°F.

Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini).

Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.

Place the garbanzo flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken.

Put the olive oil and butter in a 10 inch skillet over medium heat and add the garlic.

Cook for about 1 minute. Stir frequently

Add the chicken and cook on one side for about 5 minutes.

Turn and cook for another 5 minutes.

Remove the chicken to a plate and place in the warm oven.

Add the chicken stock, white wine, lemon juice and capers to the pan and cook over medium heat scraping the bottom of the pan until it is clean.

Add the chicken back into the pan for about five minutes, turning frequently.

The sauce will thicken to a glaze. Place the chicken on a plate and top with the sauce. Serve.