3x140g/5oz chicken breasts, skinless
2 tbsp gluten free plain flour
sea salt and freshly ground black pepper
2 tbsp olive oil
1 tbsp lactose free butter
1 tbap garlic infused oil
4 bay leaves
125ml/4fl oz dry white wine
2 tbsp capers, well-rinsed
1 tbsp lemon juice
2 tbsp flatleaf parsley
4 tbsp lactose free double cream
Place a frying pan on the heat and add the oil and lactose free butter.
Place the chicken breasts between two sheets of cling film and bash flat.
Season the gluten free flour with the sea salt and black pepper.
Tear the chicken into pieces, then toss in the seasoned gluten free flour.
Fry the chicken until cooked through. Remove from the heat.
Add the garlic infused oil, bay leaves, capers and seasoning to the frying pan.
Add the wine and return to the heat. Add the lemon juice, lactose free cream and parsley leaves.
Plate up the chicken, drizzle over the sauce and serve with rocket leaves and bread.
Recipe adapted from: Good Food