Again I did some searching for Chicken Picatta recipes. The chicken is usually dredged in flour but seeing as this is GF I decided to use sweet white rice flour. I followed a standard Picatta recipe with the oil, butter, lemon and capers and this is what I came up with:
Salt and Pepper
2 Chicken Breasts – butterflied
1 Cup Sweet White Rice Flour
5 Tbls Butter
4 Tbls Olive Oil
1/4 Cup Lemon Juice (Fresh)
1/2 Cup Chicken Stock
1/4 Cup of Capers rinsed and drained
1/4 Cup Fresh Parsley chopped
Season the chicken breast with salt and pepper then dredge in the rice flour. Shake off any access flour. In a large skillet heat 2 tbls of butter and 3 tbls of oil, when it starts to bubble/sizzle add one of the chicken breasts. Cook for three minutes on each side. The chicken should have a nice golden brown color. Remove chicken and keep warm on a plate. Add an additional 2 tbls butter and one tbls of oil, repeat the same process with the chicken. Once chicken is done keep it warm on a plate with the other chicken breast. In the pan add the lemon juice, chicken stock and capers, whisk well and bring to a boil. Add the chicken breasts and any juices from the plate. Simmer for five – seven minutes. Remove chicken again and place on a serving platter. Add the remaining butter to the pan and whisk well. Pour the sauce over the chicken and top with parsley.
Serve with green beans, roasted potatoes or mashed potatoes.