I love mediterranean dishes. This is one of them. It turned out so well, it’s definitely a make again dish. I used AIM’s gluten-free flour, which they have a great deal on for 1 pound. I got mine two months ago and I still have half a bag. But you use whatever flour you wish!
For the side dish, I steamed some broccoli and put sea salt on them. I love steamed veggies!
Prep Time:ﾠ10 minutes
Total Time:ﾠ20 minutes
Cook Time:ﾠ10 minutes
4 ounces chicken breast, boneless/skinless, raw
1 tablespoon flour, all-purpose
1/8 teaspoon black pepper
1 teaspoon olive oil, extra virgin
2 tablespoons chicken broth, fat-free, low-sodium
2 tablespoons lemon juice
1 tablespoon capers
Pound boneless, skinless chicken breast between two sheets of waxed paper to 1/4-inch thickness.
Combine flour with pepper and spread on a plate; dredge chicken in flour mixture.
Heat olive oil in a heavy skillet until sizzling. Saut￩ chicken breast until lightly browned, about 3 minutes per side.
Add broth, lemon juice and capers to chicken, and let boil for 3 minutes or until chicken is cooked thoroughly, turning chicken in sauce.