This was a quick and easy recipe. It looks fancy but requires just a few ingredients.
1/2 c. brown rice flour
1/2 tsp black pepper
1/2 tsp salt
4 boneless, skinless chicken breasts, cut in halves or fourths
2 T. olive oil
1 1/3 c. orange juice
1 T. plus 1 tsp orange zest
1/2 tsp salt
1/4 tsp pepper
1/4 c. capers, drained
1/4 c. chopped flat leaf parsley
Rice for serving
Directions:
Mix brown rice flour, 1/2 tsp black pepper and 1/2 tsp salt on a plate. Dredge chicken pieces in flour mixture and press down a little so the mixture sticks well.
Heat olive oil in a large skillet. Cook chicken in skillet for 10 minutes per side until chicken is cooked. Remove to a plate and set aside.
In the same skillet, add orange juice and cook on high until it reduces some- about half. Stir in orange zest, capers, parsley, and remaining salt and pepper to taste. Put chicken back in skillet and allow to simmer together for 5-10 minutes. I think I actually let it sit about 30 minutes because I had dinner ready early, and the flavors blended really well. I think it will taste just fine if you serve it sooner, but if you need something that you can cook and have waiting, this is a good option!
Serve over brown rice.
Original recipe:
Old Favorites Made Gluten Free 