Chicken Piccata. For this recipe I am using the better batter gluten free seasoned flour. You can use any gluten free flour blend of your own and season it with salt, pepper, italian seasoning… but all that adds up and it is actually a lot cheaper to just buy the flour pre-seasoned.

4 skinless boneless organic chicken breasts butterflied and cut in half.
Better Batter gluten free seasoned flour OR (1/2 cup BB flour, 1 tsp salt, 1 tsp pepper, 1 tsp italian seasoning)
1 1/2 sticks unsalted butter
10 TBSP extra virgin olive oil
2/3 cup fresh squeezed lemon juice
1 cup chicken stock
1/2 cup capers
2/3 cup fresh parsley
Lemons sliced for garnish

Dredge Chicken in seasoned flour mixture and shake off excess. I find it easiest to just put it all in a ziplock bag and then shake it. I only used about 1/2 cup of the flour mixture.

In a large skillet over medium high heat, melt 4 tablespoons of butter with 6 tablespoons olive oil. When butter and oil start to sizzle, add 4 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.

Remove and transfer to a plate even though it won’t be cooked all the way through. Repeat the above process until all the chicken is cooked. Transfer all chicken to a plate or pan.

Into the pan you browned the chicken in, add lemon juice, stock and capers, Return to the stove and bring to a boil, scraping up browned bits from the pan for flavor.

Return all the chicken to the pan and simmer for 5 minutes to finish cooking.

Remove Chicken to platter. Add remaining butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and lemon. I think this dish is best served over my parmesan garlic mashed potatoes.

For step by step instructions visit