Zesty Low-Oxalate Chicken Piccata

Ingredients

• 1.5 lbs chicken breast
• 0.25 cup rice flour
• 1 tsp salt
• 0.5 tsp white pepper
• 2 tbsp extra virgin olive oil
• 2 tbsp unsalted butter
• 1 large shallot
• 1 tsp garlic paste
• 0.5 cup white wine
• 0.5 cup low-sodium chicken stock
• 0.25 cup lemon juice
• 1 tbsp white wine vinegar
• 0.25 cup dill pickles
• 0.25 cup fresh basil
• 2 tbsp fresh chives

Instructions

1. 1Season pounded chicken with salt and white pepper, then dredge lightly in rice flour.
2. 2Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken until golden brown on both sides and cooked through, about 3-4 minutes per side. Remove chicken and set aside.
3. 3Add minced shallot and garlic paste to the skillet, sauté for 1 minute. Deglaze with white wine, scraping up any browned bits. Stir in chicken stock, lemon juice, white wine vinegar, and chopped dill pickles. Bring to a simmer.
4. 4Return chicken to the skillet, coating it in the sauce. Simmer for 2-3 minutes to allow flavors to meld.
5. 5Remove from heat, stir in the remaining 1 tbsp butter and fresh basil. Garnish with fresh chives before serving.