¾clow-sodium vegetable or chicken brothI like Imagine “No-Chicken” Broth
2Tbspsfresh Italianflat leaf parsley, chopped
salt to taste
Cut one lemon in half. Trim the ends from one half and cut into thin slices about 1/8 inch thick, set aside. Zest the other lemon and cut in half. Juice the 3 halves to obtain about 1/4 cup juice; set aside.
Rinse the capers under cold water in a sieve for 30 seconds.
Mince the shallot and chop the parsley.
See above for a visual on how to slice the chicken for this recipe.
Place the flour on a dinner sized plate and mix in the lemon zest. Remove 1 Tbsp of the mixture and set aside.
Dredge the sliced chicken in the flour to coat both sides.
Have a dinner sized plate, small mixing bowl, wood or rubber spatula (heat safe) and whisk at or near the stove.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet over medium-high heat until hot, about 1-2 minutes.
Cook half the batch of the chicken in the skillet without moving them, until lightly browned on the first side, 2 to 2 ½ minutes. Turn and cook until the second side is lightly browned, 2 to 2 ½ minutes longer. Note that gluten-free flours don't brown as much as wheat flours.
Transfer the chicken to the large plate.
It is important that the residue in the pan not burn while cooking the second batch. If it is looking very brown (likely), follow this step. Pour about 1/4 c of the broth into the pan. Use the spatula to scrape up the residue stuck to the pan. Pour the liquid into the small mixing bowl, scraping out the residue.
Add the remaining 1-2 tablespoons of oil to the skillet, add remaining chicken pieces and cook. Transfer the cooked chicken to the large plate.
Turn the flame to medium and add 1 Tbsp butter to the pan,. When it bubbles add the shallot and cook for 30 seconds -1 minute. Do not brown the shallots.
Stir in the 1 Tbsp flour set aside earlier and stir to combine. When the flour is incorporated, turn up the heat.
Add the remaining broth, lemon juice, wine and the liquid in the bowl. Stir with a wire whisk until the mixture bubbles and thickens.
If the sauce does not thicken enough see the notes section for a solution. If it thickens too much, add a little extra broth.
Swirl in the parsley and capers. Taste. Add salt and pepper to your preference.
Place the chicken back in the pan, coat with the sauce and reheat the chicken over a low flame.
Serve topped with lemon slices over pasta, spinach or quinoa.
*Beurre ManieIf the sauce does not thicken to your liking, thoroughly combine 1 Tbsp flour with 1 Tbsp soft butter to make a paste. Start by adding half of it to the sauce over a medium-high heat, stir well and bring to a simmer. If needed, add the second half.