Chicken Piccata

• 1 shallot
• salt
• 1 clove garlic
• pepper
• 1 large lemon
• 4 Tbs coconut oil
• 3 Tbs unsalted butter chilled
• 1 cp chicken broth
• 5 Tbs brown rice flour
• ¼ cp lemon juice
• 3 Tbs tapioca starch
• 2 tsp parsley
• 2 Tbs rinsed capers
• 2-3 chicken breasts pounded out thin & cut into pieces

Directions

1. Mince shallot and garlic. Cut off ends of lemon and slice into rounds.
2. Heat oven to 250 degrees. Mix rice flour and tapioca starch in pie plate.
3. Pat chicken dry and season with salt and pepper then put in flour.
4. Heat 2 Tbs oil in 12 in skillet over med-high. Add chicken (only as much as the skillet will hold) and cook until golden brown on both sides. Transfer to a plate and put in oven. Cook remaining chicken, then add to plate in oven.
5. In same skillet add shallot and garlic over medium heat until softened. Stir in broth and lemon slices and scrape up brown bits, simmer til syrupy. Stir in lemon juice, capers, and accumulated chicken juice. Turn heat to low and whisk in butter 1 Tbs at a time. Turn off heat, stir in parsley and season with salt and pepper.
6. Spoon over chicken.