Something special for dinner tonight. Who says living
                    nightshade and gluten free has to be boring!

CHICKEN PICCATA WITH LEMON AND CAPERS

This savory classic Italian dish is easy to make, and is nightshade and gluten  free. The delicate, delicious sauce is something to rave about!    Serves 2-4.

2 bonesless/skinless chicken breasts, cut in half and

       pounded into cutlets  

Kosher salt and black pepper, to taste

Gluten free flour

Nonstick spray

3 tablespoons vegetable oil, or as needed

¾-1 cup dry vermouth

2 teaspoon fresh garlic, minced

¾-1 cup chicken stock

3 tablespoons fresh lemon juice

1 tablespoon capers, drained

3 tablespoons butter

Fresh lemon slices

1-2 tablespoons fresh parsley, minced

Season pounded chicken cutlets with salt and pepper. Dredge in flour, set aside. Heat nonstick spray and oil in a large skillet. Place cutlets in pan, sauté each side 3-4 minutes, until golden and done. Remove to a warming dish. Deglaze pan with vermouth and garlic. Cook garlic until golden. Add chicken stock, lemon juice, and capers. Return chicken cutlets to pan, warm in sauce on each side 1-2 minutes. Transfer to warming dish. To finish sauce, place lemon slices and butter in pan with liquids. Melt butter, and when lemons begin to cook, pour over chicken. Sprinkle fresh parsley over dish and serve. (Note: The chicken cutlets cook faster when pounded very thin.)