Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 egg
1/4 cup cornstarch
1/4 cup gluten free flour blend (I use Cup4Cup)
1/2 tsp garlic powder
1/2 tsp oregano
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced (about 1.5 tbsp)
2 tbsp capers, drained
1/4 tsp red pepper flakes (optional)
1/2 cup dry white wine (or flat champagne from the night before...)
1 cup gluten free, low sodium chicken stock
1/4 cup freshly squeezed lemon juice (from 1 large lemon), plus extra slices for garnish
1 tsp lemon zest (from 1 large lemon)
3 tbsp chopped parsley, plus more for garnish
Cooked gluten free pasta, tossed with olive oil
Preparation
