Chicken Picatta

This is my go to dish, for dinner parties or just when you want the comfort of your favorite meal. 

1. Cook 1 cup of jasmine rice as directed, then add 2 large handfuls of spinach and stir; the residual heat will gently wilt the greens. Add the juice of 1/2 a lemon, salt, pepper and 1/2 cup of toasted almonds (reserve a handful for garnish). Cover until ready to serve.
2. Add ½ c. Gf flour to a shallow bowl.
3. Butterfly 2 chicken breasts by slicing each breast in half horizontally. Place in between 2 sheets of parchment paper (or plastic wrap). Gently pound with a meat mallet to about ½ inch thick.
4. Season the chicken with salt and pepper. And sprinkle dry mustard (my secret ingredient).
5. Dredge the chicken in flour shaking off any excess.
6. In a large skillet, warm the olive oil and 1 tablespoon of butter over medium heat. Add the chicken and brown on both sides, about 3-4 minutes per side. Work in batches if necessary.
7. Remove the chicken to a plate and cover with foil to keep warm.
8. Add the 1 large shallot, thinly sliced to the pan; if it seems a bit dry, add a splash of olive oil. Saute until soft, but not colored, about 2 minutes.
9. Add 1 clove of chopped garlic and cook until fragrant, about 30 seconds.
10. Add 1/4 cup white wine and bring to a boil (cooking off alcohol), scraping up any brown bits stuck to the bottom of the pan. Reduce the liquid by half.
11. Add 1 1/2 cups chicken stock and bring to a boil. To thicken the sauce, add a splash of stock to 1 teaspoon of gf flour and whisk well to dissolve any lumps. Add the flour mixture to the pan, whisking constantly until the sauce is slightly thickened.
12. Reduce to a simmer and stir in the remaining 1 tablespoon of butter and 1 tablespoon Dijon mustard. The mustard is another ingredient not usually used but it really adds depth to the sauce.
13. Add the juice of half a lemon and sprinkle in 1/4 cup of drained brined capers.
14. Return the chicken and any accumulated juices to the pan.
15. Taste the sauce; season with extra lemon juice, salt and pepper if desired.
16. To serve, transfer the chicken to a serving platter and top with the sauce. 
17. Garnish with lemon slices, fresh parsley, grated Parmesan cheese and toasted slivered almonds. 
18. Serve with rice.

Be prepared to lose your mind, this is soooo good!