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Gluten Free Lemon Caper Chicken with Sun Dried Tomato Herg Brown Rice and Balsamic Roasted Green Beans

Updated: Apr 30

Gluten Free Lemon Caper Chicken

Serves 4


4 Chicken Cutlets

2 tablespoons plus 1 cup Cornstarch

2 tablespoons plus 2 cups Chicken Stock

1 small Onion, sliced

2 garlic cloves, minced

1 cup dry whit wine

¼ cup vegetable oil, grapeseed oil, or avocado oil

2 Tablespoons capers

½ lemon, juiced

¼ stick butter, cubed and ice cold

Pro Seasoning All Purpose “to taste”



Method of prep:

Season chicken cutlets with Pro Seasoning All Purpose. Dredge cutlets in 1 cup of corn starch, adding more cornstarch if needed. Heat oil in a braising pan or large skillet over medium high heat. When the oil begins to slightly smoke, reduce heat to medium and add cutlets.  Brown on each side and cook to an internal temperature of 165 degrees. Remove the chicken and set aside. Add onions to the pan and sauté until the onions have a light brown color. Add the garlic and sweat for about 30 seconds. Next, add 1 cup white wine to the pan and reduce until the wine is nearly gone and is syrupy.  Once the wine is reduced, add chicken stock and bring to a boil.  Make a slurry by mixing together 2 tablespoons of corn starch with 2 tablespoons cold chicken stock. Add the slurry to the boiling stock and whisk to incorporate evenly.  Finish the sauce by removing it from the heat and letting it cool slightly.  Once the sauce has cooled for about a minute off the heat, add bits of cold butter while stirring.  Allow each butter bit to mix in completely before adding the next.   Add capers and lemon juice and then submerge the chicken into the sauce to coat completely.  Garnish with lemon and parsley before serving.


Sun Dried Tomato and Basil Brown Rice

Serves 4


2 cups Brown Rice, rinsed

2 cups chicken stock

1 cup water

¼ cup sliced sun dried tomatoes

3 Tablespoons Olive oil

¼ cup chopped fresh basil

1 teaspoon Pro Seasoning All Purpose


Method of prep:

If you have a rice cooker, just dump all of the ingredients into the cooker and turn it on.

If not, this is your method of prep (but really get a rice cooker, they are so cheap and convenient!):

In a medium saucepan, bring water to a boil with all ingredients but the rice. Add the rice once the water boils. Cover and simmer for about 30-45 minutes until the rice is tender. Serve.

Balsamic Roasted Green Beans

Serves 4


1 bag ready to steam Green Beans

3 Tablespoon Olivelle Dark Balsamic

1 Tablespoon Olive Oil

1 teaspoon Pro Seasoning Steak

¼ cup grated parmesan cheese



Method of prep:

Preheat oven to 400 degrees. Toss all ingredients together on a sheet tray and roast in the oven for 10-15 minutes. Serve





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Awesome recipe!!!!

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