Chicken Piccata with Rice

Ingredients

• •4 boneless, skinless chicken breasts (about 1.5 lbs)
• •Salt and pepper to taste
• •1/2 cup all-purpose gluten-free flour
• •2 tablespoons olive oil
• •2 tablespoons unsalted butter
• •1/2 cup chicken broth
• •1/4 cup fresh lemon juice (about 2 lemons)
• •2 tablespoons capers, drained
• •1 tablespoon fresh parsley, chopped (for garnish)
• •2 cups cooked white rice (for serving)

Instructions

1. 1

   Season both sides of the chicken breasts with salt and pepper.

2. 2

   Dredge each chicken breast in gluten-free flour, shaking off the excess.

3. 3

   In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat.

4. 4

   Add the chicken breasts to the skillet and cook for about 5-7 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

5. 5

   In the same skillet, add the chicken broth, lemon juice, and capers. Bring to a simmer, scraping any browned bits from the bottom of the pan.

6. 6

   Return the chicken to the skillet and cook for another 2-3 minutes, allowing the sauce to thicken slightly.

7. 7

   Remove the skillet from heat and stir in the remaining tablespoon of butter until melted and smooth.

8. 8

   Serve the chicken over fluffy rice, drizzled with the caper sauce and garnished with fresh parsley.