Italian · Dinner

30m total · 10m prep · 20m cook

Gluten-Free

Ingredients

• chicken breasts4
• salt1 tsp
• black pepper½ tsp
• rice flour½ cup (60g)
• olive oil3 tbsp
• unsalted butter¼ cup (57g)
• dry white wine0.3 cup
• chicken broth0.3 cup
• lemon juice3 tbsp
• capers3 tbsp
• parsley2 tbsp

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Steps

1. 1

   Halve the chicken horizontally and pound thin. Season with salt and pepper, then dredge lightly in rice flour.

2. 2

   Heat the olive oil and 2 tbsp butter over medium-high. Cook the chicken in batches, 3–4 minutes per side, until golden. Set aside.

   Timer 7 min

3. 3

   Add the wine to the pan, scraping up any browned bits, and simmer 2 minutes.

   Timer 2 min

4. 4

   Add the broth, lemon juice, and capers, and simmer until slightly reduced.

   Timer 4 min

5. 5

   Swirl in the remaining butter, return the chicken to warm through, and finish with parsley.

Bright, buttery, and built on rice flour instead of wheat. Confirm the wine or broth you use is labeled gluten-free if cooking for a strictly gluten-free table.

Gluten-Free · ~$14