INGREDIENTS

• 1.5 lbs chicken breasts, butterflied (or chicken cutlets)
• salt and black pepper
• garlic powder
• 1 cup gluten-free flour
• 2 eggs
• olive oil
• 4 Tablespoon butter, divided
• 4 cloves garlic, minced
• 1 cup chicken stock
• 1/4 cup white wine (Pinot Grigio), (see Note 1)
• 2 Tablespoon lemon juice
• fresh parsley, chopped

INSTRUCTIONS

• Pound chicken cutlets to about 1/4″ thin. Season with salt, pepper, garlic powder on both sides.
• Place the flour in a shallow plate and beat the eggs in a medium bowl. Dredge each chicken cutlet in flour and then in egg.
• Heat olive oil in a skillet over medium-high heat. Cook chicken for about 3-4 minutes per side until cooked through. Use a meat thermometer to measure that the internal temperature has reached 165F. Transfer to a plate and cover with aluminum foil.
• Add butter to the skillet, minced garlic and 2 Tbsp of the gluten-free flour. Mix well. Add chicken stock, white wine, and lemon juice to the skillet. Bring to a boil and cook for a minute.
• Transfer the chicken to a serving platter and pour the sauce over the chicken. Place lemons on top of chicken cutlets and sprinkle with fresh chopped parsley. Serve warm.

NOTES

Note 1: If you want to omit the wine, you can substitute it with chicken stock.