Gluten Free/Dairy Free Lemon Caper Chicken
With Brown Rice and Balsamic Roasted Green Beans
Serves 4
Chicken Cutlets 4
Cornstarch 2 tablespoons plus 1 cup
Chicken Stock 2 tablespoons plus 3 cups
Lemon, sliced 1 each
Onion, sliced 1 small
Garlic cloves, crushed 2 each
Salt To Taste
Pepper To Taste
Canola or vegetable oil 3 tablespoons
Capers 2 tablespoons
Method of prep:
Season chicken cutlets with salt and pepper. Dredge cutlets in 1 cup of corn starch, adding more cornstarch if needed. Heat oil in a braising pan or large skillet over high heat. When the oil begins to slightly smoke, add cutlets and brown on each side. It is not necessary to cook the chicken all the way through. 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 until fragrant. Add 3 cups of 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. Add capers and lemon slices and then submerge the chicken into the sauce. Cover with a lid and simmer for 10-15 minutes or until the internal temperature of the thickest piece of chicken reaches 165 degrees. Add chopped parsley for color and taste sauce for salt and pepper. Serve with brown rice and roasted green beans.
Brown Rice
Brown Rice 2 cups
Water 3 cups
Carrots, shredded 1 cup
Olive oil 2 tablespoons
Salt 2 teaspoons
Pepper 1 teaspoon
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
Green Beans 4 cups
Balsamic Vinegar 1 tablespoon
Olive oil 1 tablespoon
Salt 2 teaspoon
Pepper 1 teaspoon
Paprika 1 teaspoon
Granulated garlic 1 teaspoon
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