When it comes to entertaining, the best choices are those that reheat well or hold up well over a sterno. When I’m hosting a party, I find it best to offer all gluten-free options on the buffet or to separate the gluten-free food on a separate table to prevent cross-contamination by some impatient person on the buffet line who uses the wrong spoon to serve themselves.

This dish is perfect when cooking for a crowd because the longer the chicken stays in the light lemon and white wine sauce the more tender and flavorful it becomes.


Lemon Chicken
Serves 4


  • 1 pound of chicken tenders, cleaned
  • 1⁄3 cup rice flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Gluten-free cooking spray
  • 3 tablespoons butter, divided
  • 2 chopped shallots
  • 1/4 cup white wine
  • 2 tablespoons lemon juice
  • 2 tablespoons capers
  • 1/2 cup reduced-sodium gluten-free chicken broth
  • 1 lemon sliced into 1⁄8-inch thick rounds


  1. Place one layer of chicken between two sheets of plastic wrap and pound until about ¼-inch thick.
  2. In a small bowl, combine flour, salt, and pepper.
  3. Dredge chicken tenders through flour mixture coating each side evenly.
  4. Spray a large skillet with cooking spray and heat over medium heat until hot. Add 1½ tablespoons of butter.
  5. When butter is melted, turn heat to medium high and add ½ the chicken pieces in a single layer, do not crowd. Cook for about four to five minutes on each side until chicken is lightly browned. Remove and set aside. Melt remaining butter in the skillet, and cook remaining chicken. Remove and set aside with first batch.
  6. Add shallots to the skillet and sauté for two minutes. Add wine, lemon juice, capers, lemon slices, chicken broth, and chicken tenders to the pan.
  7. Simmer for five minutes until chicken is cooked through (juices run clear) and the sauce thickens.


Nutrition Information: 351.5 cal, 25.8 g protein, 16.3 g carbohydrates, 19.6 g fat, 95.4 mg cholesterol, 568.7 mg sodium, 2 g fiber, 40.7 mg calcium, 1.3 mg iron

Allergen Notes and Additional Allergen Substitutions: This recipe does not contain gluten, eggs, soy, nuts, peanuts, fish, or shellfish. To keep soy free, use soy-free cooking spray and check chicken broth for soy. To make milk free, substitute margarine for the butter.

TIP: This recipe works well with veal or pork cutlets as well.