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Gluten-Free Skillet Lemon Chicken
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Prep Time:
20 minutes
Total Time:
20 minutes
Make restaurant-quality skillet chicken with fresh herbs and tomatoes at home!
Ingredients:
  • 1/3 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 small boneless skinless chicken breasts
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, finely chopped
  • 3 tablespoons fresh lemon juice
  • 1/2 cup gluten-free chicken broth
  • 1/3 cup dry white wine
  • 1/2 cup grape tomato halves
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions:
  • Combine the flour blend, salt, and pepper in a shallow pan; set aside.
  • Place chicken breasts between sheets of plastic wrap or waxed paper and gently pound with a meat mallet or rolling pin until about 1/4 inch thick.
  • Heat half of the olive oil in a 10-inch nonstick skillet over medium-high heat. Coat 2 pieces of chicken in the flour blend mixture, then add to the skillet. Cook for about 6 minutes, flipping halfway through, until the chicken is cooked through. Transfer the chicken to a plate and keep warm. Repeat with the remaining oil and chicken, reserving 1 tablespoon of the flour blend mixture.
  • In the same skillet, melt butter over medium heat and sauté garlic until golden, about 1 minute. Add the reserved flour blend mixture, then pour in lemon juice and chicken broth, bringing to a boil. Stir in wine and tomatoes, allowing it to return to a boil. Cook and stir until the sauce slightly thickens, approximately 1 minute. Season with salt and pepper to taste. Add the chicken back to the skillet, coating with the sauce and heating through. Divide the chicken mixture among 4 serving plates, spooning the sauce over the top and finishing with a sprinkle of parsley.

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