After you have cooked your meat, don’t clean the pan.Add lemon juice, chicken broth and capers to your hot skillet. Reduce to about half, 3 minutes. Whisk in butter and simmer for 1 more minute, scraping up any crispy browned bits from the bottom of the pan with the spatula. Pour over cooked chicken breast. Garnish with parsley.
This is a thin sauce. If you would like it a little thicker, just whisk a tablespoon of gluten free flour and a tablespoon of cold water or juice in a small bowl first (this is called slurry). Then whisk the slurry into your hot pan sauce. Cook and stir continuously until smooth and thickened, and any starchy taste has been cooked away.
I love to use the juice from a fresh squeezed lemon, but you can go with store bought juice if you prefer.
Leftover sauce will last in the fridge for four days, stored in an airtight container.