Updated: Mar 24
A quick and easy meal to make weeknight! I kept the flour out, but you could add tapioca flour or an all purpose gluten-free flour for dredging. #poultry
2 pounds chicken breast
2 tablespoons butter
3 tablespoons extra virgin olive oil
¼ cup shallots diced
3 cloves of garlic crushed
¼ cup white wine
½ cup chicken broth
juice from a lemon
3 tablespoons capers
Butterfly the chicken breast into 1 inch pieces.
In a large saute pan heat the butter over medium high heat. While your pan is heating, lightly sprinkle both sides of chicken with sea salt.
Place the chicken into the hot skillet and cook on both sides for 3-5 minutes, until the chicken is no longer pink in the middle but still tender.
Remove the chicken from the pan and add to the same pan EVOO, garlic and shallots.
Saute garlic and shallots until translucent and scrape the pan of any chicken drippings.
Add the wine, chicken stock, lemon juice and capers and bring to a simmer, about 3-5 minutes.
Pour the sauce over the chicken and serve immediately.