- 2 chicken breasts
- 1 tbsp Capers
- 1 tbsp Grassfed Butter
- Juice of 1 Lemon
- 1/4 cup gluten free flour (I used Bob’s Redmill)
- Salt and pepper
Take your chicken breasts and butterfly them. Now pound them so they are even (if you don’t have a pounder you can use a wooden dough roller. I recommend covering with a layer of saran wrap and pound on top of a cutting board, preferably a plastic one since this is raw meat).
After the chicken is pounded, coat each side with olive oil, salt and pepper, and some of the gluten free flour (a few tablespoons will do). Now prep your skillet – take a large cast iron skillet and melt some grassfed butter over medium heat. When the pan is sizzling hot, add the chicken, but don’t crowd the pan. Cook on medium heat, about 5 minutes per side.
Remove the chicken from the pan and set aside. Now add about 1 tablespoon of capers and squeeze the juice of the lemon, along with 1/3 cup of water (you could also use white wine) to the pan and scrape up any remaining flour. Then add the chicken back to the pan and cook over medium heat for another 4-5 minutes.
Enjoy with a side of roasted or steamed veggies. A buttery Chardonnay would also go great with this!