4 chicken breasts Gf flour for dredging Salt and pepper 6 Tablespoons gf Chicken Stock 2 Tablespoons lemon juice 2 teaspoons gf capers, drained 1 Tablespoon butter
Mix together in a small bowl, chicken stock, lemon juice and capers. Set aside. Heat a heavy skillet to medium, just before cooking increase heat to medium-high. Add oil and 2 Tablespoons butter to hot skillet. Salt and pepper chicken breasts and dredge with flour. Add to pan and brown on each side, about 6 to 10 minutes total. Transfer meat to a plate, tent with foil. Add sauce mixture to pan and let reduce by half. Add 1 Tablespoon butter and whisk until glossy. Spoon sauce over chicken breasts and serve.