Ingredients:

• 4 organic skinless thin sliced boneless chicken breast halves
• 3 tablespoons butter, room temperature
• 1 1/2 tablespoons gluten free flour
• 2 tablespoons olive oil
• 1/4 cup fresh lemon juice
• 1/4 cup of chicken broth or chicken stock
• 1/4 cup drained capers (Save less than a 1/4 cup of the capers water)
• 1/3 cup dry white wine (optional)
• 1/4 cup chopped fresh parsley
• Lemon rind

Directions:

1. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons gluten free flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
2. Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
3. Bring lemon juice (wine optional) and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken, place rind on top of chicken and serve.

Enjoy!