1 1/2 pounds of thin sliced or pounded chicken breast
3/4 cup of Pamelas Baking mix or gluten free flour blend
3 beaten eggs
salt and pepper
1 cup of chicken broth
1/2 cup of white cooking wine or dry white wine
1 lemon (1/2 cut into thin slices) 1/2 used for juice
1/4 cup of olive oil
2 tablespoons of capers
Sprinkle of red pepper flakes (optional)
I served the chicken with gluten free pasta, sauteed spinach and roasted garlic with gluten free rolls
(To roast garlic cut off the top of an entire garlic clove, drizzle with olive oil and salt and place on a baking sheet, cover with tin foil and bake at 400 degrees for 30 minutes.) I used the leftover garlic tops in my pasta water and let it cook with my pasta for flavor. Start water for pasta when you start your chicken and it should all finish at the same time.
To prepare chicken:
Dredge chicken in flour mixed with salt and pepper seasoned to your liking and then in to the beaten egg
(This step is important, the flour must be first and egg second)
Saute chicken in heated pan with olive oil over medium heat for 2 minutes on each side and set aside
Reduce heat to medium low
In same pan add lemon slices and cook for about 2 minutes until fragrant, add about a tablespoon of left over flour and mix with warm pan drippings with a fork then slowly add lemon juice, chicken broth and wine and capers, cook to reduce about 2 minutes
Add chicken back to pan and warm through then serve over pasta and top with lemon slice. Enjoy!
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