Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist; an extract from The New Zealand Gluten-Free Cookbook, Published by Penguin New Zealand. For more info on Jimmy, visit his Facebook page.
– Regular or gluten-free flour for coating
– 4 free range chicken breasts pounded thin
– 2 tblspns olive oil
– 3 tblspns butter
– ½ cup white wine
– Juice of 2 lemons
– Salt and freshly ground black pepper to taste
– 1 cup chicken stock (broth)
– 1 tblspn rice flour or cornflour
Spread flour on a plate. Coat each chicken breast in flour and shake off excess. Heat oil in a large sauté pan set over a medium heat.
Place chicken breasts in pan and cook until lightly browned, about 2–3 minutes each side. Drain the oil from the pan and add butter, wine, lemon juice, salt and pepper. Cook for 1 minute. Add the stock and continue cooking. When the sauce starts boiling, add rice flour or cornflour to thicken.
Continue cooking at a simmer until the liquid has reduced by half, about 10 minutes. Check the chicken is cooked through – when you pierce the chicken and the juices run clear it’s done.
Transfer chicken to serving plates and top each breast with a little sauce from the pan. Garnish with lemon slices, if desired.
Image / Jimmy Boswell