Chicken Piccata

4 chicken breasts
1/3 cup olive oil
½ cup GF all purpose flour
¾ tsp paprika
½ tsp salt  Redmond’s Sea Salt)
Pinch of pepper
¼ cup of Madeira wine
2 TB water
3 TB fresh squeezed lemon juice

Mix the flour with paprika, salt, and pepper in a shallow bowl. Dip chicken into mixture and shake off any excess. Heat oil in a large skillet over medium heat and brown chicken on both sides. Remove and keep warm.

Add the wine and water to the pan. Add lemon juice and stir until sauce thickens slightly. Return chicken to the pan and meld flavors of the sauce with the chickens. Serves 6-8.

I make this for the adults. My kids can’t do grapes and wine is a big yeast feeder, but I really like this one. Goes well with thin spaghetti and marinara or alfredo sauce

Submitted By Tara.