Lemon Chicken Piccata Casserole- gluten free

Ingredients

1/2 cup brown rice flour
salt and pepper
4 boneless Chicken breasts
3 tablespoons extra virgin olive oil
1/3 cup of dry white wine
1/2 cup lemon juice
1/2 cup chicken stock
2 tablespoons capers
2 Shallots finely chopped
2 cloves of garlic finally minced
1 1/2 teaspoons minced fresh sage
1 tablespoon unsalted butter
1 tablespoon fresh flat leaf parsley
Preparation

Split chicken breast halves in half horizontally to form 4 cutlets. If using 4 ounce breasts, do not split but continue with recipe. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.

In a large frying pan over a medium high heat, place 2 tbs of oil and heat until almost smoking, add chicken and cook until browned and opaque throughout, about 8-9 minutes. Place chicken on a warm platter and cover while you make the sauce.

In same pan over medium high heat, warm remaining 1 tbs of oil. Add Shallots and sauté until soft and translucent, 1-2 minutes. Add the wine and reduce to about half. Use a wooden spoon and scrape the bottom of pan to loosen the brown bits. Add lemon juice, stock, capers and cook until thickened, about 5 minutes, Whisk in sage, butter, and parsley. Spoon sauce over chicken. Cover with tin foil and store in fridge until ready to heat. 350 degrees for 30 -35 minutes

Yields 5