Ingredients


2 lbs. skinless, boneless chicken breasts


2 c. Blue Diamond® Almond Breeze® Unsweetened Original


½ c. plus 2 Tbs. gluten free flour


Coarse salt and fresh ground pepper


3 Tbs. extra virgin olive oil


2 Tbs. Dijon mustard


2 Tbs. honey


¼ c. lemon juice


¼ c. finely chopped fresh parsley


Directions


Preheat oven to 200 degrees. One at a time, place each chicken breast between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound each piece of chicken until it is about ½ - ¼ inch thick. Place ½ c. flour into a shallow dish and add about 1 tsp. each of salt and pepper to the flour. Dredge both sides of the chicken in the flour mixture and shake off the excess. Heat the olive oil in a large skillet over medium-high heat and sauté chicken on both sides until golden brown. The sauté time will differ depending on how thin the chicken is. Transfer each piece of chicken onto a baking pan fitted with a rack. Place the chicken into the oven to keep warm until sauce is finished. To make sauce, combine a ¼ c. of the Almond Breeze with 2 Tbs. rice flour in a small saucepan over medium-low heat, stirring well until incorporated. Add the remaining ingredients and cook, stirring frequently, until the mixture is slightly thickened, about 3-4 minutes. Remove the sauce from the heat, and serve over the warm chicken.