I had lemon juice and capers that needed to be used up and I came across this idea. I wasn’t sure how this was going to go over, but my husband ended up loving it!
1/4 c. brown rice flour
1/4 c. white rice flour
1/4 tsp paprika
1/4 tsp black pepper
1 pound chicken tenderloins or chicken breast
2 T. olive oil
1 clove garlic, minced
1 c. white wine
1/2 c. chicken broth
1/5 c. or less of lemon juice
1-2 T. butter (I usually use dairy free Smart Balance or Earth Balance)
2 T. capers, drained
1 T. dried parsley
2 tsp dried basil
Mix all dry ingredients and coat chicken in flour mixture. Save any extra flour mixture for the sauce later.
Heat oil and cook garlic for one minute. Then remove garlic and set aside for later.
Cook chicken in heated oil for about 5 minutes on one side and then 5 on the other side until cooked through (white should creep up around the sides and then after you flip it and cook, it should feel fairly firm when you press a fork on it without piercing it.)
Boil all sauce ingredients together in a pan after chicken is removed, starting with the wine. Temper the excess flour from coating the chicken and then add it to the sauce (that means to take a little of the liquid out of the pan and put it in a bowl. Stir the flour mixture into the liquid and then add it back to the pan. This prevents it from clumping.)
Serve over cooked spaghetti noodles. I served mine with a size of yellow squash and onions cooked in olive oil with a dash of garlic and salt.