This is an easy version of chicken piccata.
1 lb boneless skinless chicken breasts
1/4 - 2/3 c flour (regular or gluten free)
1/8- 1/4 tsp each: salt, pepper
1 - 3 T olive oil
1 - 1 1/2 T fresh lemon juice (adjust to taste)
1/2 c dry white wine
1 clove garlic, crushed and chopped
1/2 tsp dried parsley
In a dish combine: flour, salt, pepper. Mix with fork.
Place chicken breasts between two pieces of plastic wrap and pound with a meat pounder until chicken is thin.
Dredge chicken lightly in flour mixture.
Heat skillet to medium high heat, Lower heat to medium, add oil. Add chicken to pan and cook on 1 side for 4 - 5 min. Flip over and cook chicken on other side for 4 - 5 min or until done.
Remove chicken from skillet and place on serving plate to let rest.
While skillet is on medium heat, carefully add wine, lemon juice, parsley and garlic to skillet. Reduce heat to medium low. Stir sauce with whisk for 5- 7 min or until reduced.
Spoon reduced sauce over chicken.