I have been getting more and more requests from people for ‘gluten free’ low carb meals. I came up with this quick easy dinner last nite that was absolutely amazing , with no egg, flour, butter. Just dredged the cutlets in a little rice flour.

1 lb chicken cutlets-pounded thin
1/2 lemon
2 cloves crushed garlic
2 tablespoons ev olive oil
1/2 cup low salt chicken broth
1/3 cup or more dry white wine
A little dried oregano or italian seasoning
chopped shallot- optional

Cherry tomatoes
A tbl capers
Garlic cloves
Shallots

Green beans-cleaned and trimmed (Trader Joes sells good fresh ones all ready in a bag)
Parmesan cheese, salt, pepper and little crushed garlic and a drizzle of evoo.

Into a saute pan add the oil till hot. Dredge the cutlets and pound thin if not already, in rice flour , and italian seasoning of choice.
Add to pan and brown on each side.

When brown remove from pan and set aside.

Add to pan the garlic, shallot, broth. squeeze lemon juice in, and white wine. Bring to simmer, Put chicken back in pan and cover and cook about another 6 minutes till chicken is cooked through. Add more wine or broth as needed to more gravy if necessary.

Add handful of chopped parsley. Serve hot.

Before cooking the chicken

Preheat oven to 400. In one pan put the tomatoes, spread them out in a pan along with capers, a drizzle of evoo, a splash of aged balsamic, salt, pepper.
In another flat pan add string beans, spread out , mix with some crushed garlic and a little olive oil, salt, pepper and a little parmesan cheese if you like. Can add more towards the end.

Cook until the tomatoes are crushed looking , the garlic is soft and the green beans are crunchy and done.