1 1/2 pounds Chicken Tenders, I had about 10 tenders
6 tablespoons Butter, divided, I used a dairy-free butter substitute
5 tablespoons Olive Oil, divided
1/2 cup Chicken Broth
1/3 cup Lemon Juice
1/4 cup Capers, drained
Gluten Free Pasta, to serve
In a shallow container (I used an 8x8 baking dish) mix your gluten free flour with a generous amount of salt and pepper. I used about 1 teaspoon of salt and 3/4 teaspoon pepper, but season according to your taste.
Season your chicken tenders with salt and pepper, then lightly dredge in the seasoned gluten free flour.
In a heavy bottomed skillet, heat 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat until the butter is melted and foamy.
Dust the excess gluten free flour off of the chicken tenders and add 3-4 tenders into the skillet. They should immediately sizzle. If they don’t, your pan isn’t hot enough yet. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the tenders to a cooling rack.
Add another tablespoon of butter and olive oil to your skillet, let the butter melt, then cook another 3-4 chicken tenders following the directions above. Repeat a third time with the remaining tenders and another tablespoon of butter and olive oil.
Leaving the oil and butter in the pan, add the chicken broth and lemon juice to the skillet. Simmer and reduce the liquid by half, scraping up any golden and caramelized bits from the bottom of the pan. The liquid should be slightly thickened.
Stir in the capers.
Remove from heat, and swirl in the last tablespoon of butter.
Add the chicken back to the skillet and serve with your favorite gluten free pasta.
Use a gluten free flour that doesn’t contain bean flour. It doesn’t need to contain xanthan or other gums.
I used my gluten free flour blend, which is made with rice flour, potato starch, and tapioca starch.