Chicken Piccata is a long-time favorite. But, since I have changed my eating habits and stopped eating gluten, I have made a few changes to my old recipe. 
 
I have to tell you; you will not miss the gluten at all. In fact, not dredging the chicken in flour makes it better. The flavors of the lemon, the sherry, and the parsley are so much cleaner and brighter. 
 
I like to serve this recipe with a green salad and roasted vegetables. Rice also pairs nicely with it. Add in a glass of dry Chardonnay, and you have yourself the perfect dinner for family and friends. 
 
Yield 4 servings
 
2 whole chicken breasts, butterflied in half
1 tsp salt
¼ tsp pepper
¼ tsp paprika
¼ cup olive oil
2 Tbsp butter
4 Tbsp sherry
3 Tbsp fresh lemon juice
2 Tbsp capers, rinsed
4 lemon slices
¼ cup chopped Italian parsley
 
In a small bowl, stir together the salt, pepper, and paprika. Season both sides of all four pieces of chicken. 
 
Heat the oil in a large skillet on medium-high heat. Sauté 3 - 4 minutes on each side. Remove the chicken from the skillet onto a plate. 
 
Drain the excess oil from the skillet, continuing on medium-high heat, add the butter. Stir in the sherry to deglaze the pan. Add the lemon juice, capers, chicken, and lemon slices to the skillet and continue simmering until the sauce has thickened just a bit. 
 
Remove the skillet from the heat and place the chicken on a large platter or individual plates. Spoon the sauce over the top of the chicken and garnish with the lemon slices and parsley. 
 
Just Salt It, and enjoy!