Dredge chicken in gluten free flour and shake off excess. Heat oil in a large skillet over medium high heat. When oil starts to sizzle, add chicken and cook for 2 minutes on each side. Remove and transfer to plate. Repeat, adding more oil if needed, until all the chicken is cooked. Drain oil and brown the garlic in butter in the same pan. Add wine, lemon juice and water. Bring to boil, scraping up brown bits from the pan for extra flavor. Return all the chicken to the pan and simmer until all the flavors are combined and sauce is thickened. Salt to taste. Transfer chicken with the sauce to your serving dish. Enjoy!
I recommend pounding each chicken breast with a meat tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
Sauté your chicken in batches so as not to crowd the pan.