4 chicken breasts Gf flour for dusting Kosher salt Fresh ground pepper 1 Tablespoon olive oil 2 Tablespoons unsalted butter 1/3 cup dry white wine 1 cup gf chicken stock 3 Tablespoons lemon juice 2 Tablespoons capers 1 Tablespoon Italian parsley, chopped
Place the chicken breasts between plastic wrap and pound to about 1/4" thickness with a mallet. Salt and pepper each side of each breast and lightly dust with flour. Heat the oil and butter in a large heavy skillet over medium-high heat. Add chicken and cook until browned on both sides; transfer to a plate; tent with foil to keep warm. Add wine to skillet to deglaze, increase heat to high and let boil until liquid is reduced to 3-4 Tablespoons. Add stock and let boil for 5 minutes, until reduced and slightly thickened. Add lemon juice and capers and cook for 1 minute. Adjust seasonings and return chicken to skillet. Let heat through and sprinkle with parsley. Serve immediately.