Chicken Piccata Gluten Free And Dairy Free by eZG.

I was inspired by saydidyousee.wordpress.com. The image is from their blog page. I took their recipe and converted it to gluten-free and dairy-free and WOW it is great.

• Serves	Cook Time	Total Time	Prep Time
  4 Servings	20 minutes	40 minutes	20 minutes

• Ingredients 

  4 boneless chicken breasts (sliced in half the long way so they are thin)
  2 large lemons
  1/2 cup of gluten-free flour blend or (1/4 cup brown rice flour and 1/4 cup potato starch)
  salt and pepper
  4 tbsp of canola oil or grape-seed oil
  1 small shallot
  1 cup of chicken broth
  2 tbsp capers
  3 tbsp of alternative butter such as Earth Balance, Ghee, or Coconut Oil
  2 tbsp of minced fresh parsley
  
  

  Instructions

• 1. Place rack In the center of the oven and turn on heat to 200 degrees. Place an empty heatproof glass container on the rack.
  2.  Cut 1 lemon in half the long way and remove the ends. Cut the lemon in many very thin slices.
  3. Juice the rest of the lemons so you have 1/4 cup of lemon juice and put aside.
  4. Combine flour mixture with salt and pepper and place in pie pan or shallow plate.
  5. Take already cut chicken pieces and drudge with flour mixture. Shake of excess flour.
  6.  Heat a 12 inch skillet for approx. 2 minutes then add 2 tbsp oil. Spread in pan and place chicken in pan.
  7. Saute chicken for approx 2 1/2 minutes on each side.Thicker pieces need more time. Turn and repeat.
  8. Remove the browned chicken and place in glass container in oven.
  9. Using the same pan add shallots. Put heat on medium. Saute approx. 30 seconds. Add broth, and lemon slices. Increase heat to high and scrape the browned pieces on the bottom of pan. Simmer on high heat until the liquid is reduce to approx. 1/3 cup.
  10. Add lemon juice and capers and simmer until there is 1/3 cup of liquid left.
  11. Remove pan from heat and add butter alternative and parsley. Sauce will thicken.
  12. Remove chicken from over and pour over chicken.
  13. Serve immediately