Paleo Chicken Scallopini - updated version

I made some great chicken scallopini last night for my darling fiance's homecoming - all organic and very yummy.
2 tbsp coconut oil
2 chicken breasts - thinly sliced in half - this will make 4 cutlets
1 cup white wine
2 minced garlic cloves
capers

1/2 c gluten free flour

salt, pepper and 21 season salute

Lightly pat dry your chicken breasts. On a plate combine the flour, salt, pepper, and seasoning. Dredge the chicken in the flour and set aside on a plate until your oil is hot enough. In the pan, heat your oil and garlic for a few minutes but take care not to scorch the garlic. You want to keep your heat in the low to medium range. once your oil is hot, add your chicken, the capers and wine. Let this simmer 3-4 minutes per side, flipping as needed. This should take 15-20 minutes - cut each piece to make sure it's fully cooked. If you find your sauce reducing too much, feel free to add more wine and 1/4 cup of water. That should keep the sauce from getting too thick while allowing your chicken to continue to cook through and stay moist. 

I like to serve mine over salad. I hope you enjoy it as much as I do!