Chicken or Veal Scaloppine w/ a White Wine Sauce is what I would consider one of my staple recipes. However since learning that my wife has celiac making it has become problematic. After searching for some time I was finally able to find a grocer who carried rice flour as a fungible commodity. Said grocer also had a wide variety of rice pasta, though this I had previously acquired at other establishments.
The basic recipe is extremely simple and is essentially the same whether you are cooking chicken or veal (though for veal I shorten cooking times). The first step is to get the water on to boil. I've found that making this the first step is of particular import when cooking with an electric oven. Back in the day when I had a gas stove to work with, heating up water still took time, but not nearly as much... man I miss that stove. Next you have to get your chicken / veal into scaloppine form. A scaloppine is actually a thin cut of meat. For some reason, probably based on the Olive Garden menu, people have formed the notion that chicken or veal scaloppine refers to a particular recipe. This is actually not the case, it only refers to the size and thickness of the cut of meat. If you are working with veal you want to find veal that's already prepared as scaloppine. If working with chicken you can either do the same or just buy (take out of the freezer) some chicken breasts (skinless & boneless). Take these and pound the heck out of them until you're working with a 1/3 - 1/4 " thick piece.
Once you've pounded the chicken thin enough, slice it up into little scaloppine. The actual size of the scaloppine doesn't matter as much as the thickness. I like mine slightly larger than a silver dollar but heck, you can just cook up the whole breast thin if you want.
Dredge the scaloppine in flour (rice flour in this instance due to the gluten free requirement) salt and pepper. Heat over high heat a tablespoon of butter and two tablespoons EVOO. Once that's slightly brown and smelling fantastic throw some chicken in there (as all the cook books say, don't crowd the pan). Normally I pre-heat the oven to something in the 200 range, because I normally have to cook at least two batches in the frying pan (now would be a good time to mention that you want to cook the chicken in a frying pan). About a minute per side is what I do for chicken, a shorter time frame is used for veal.
With cooked chicken removed from the pan and sitting in the heated oven I dump some dry white wine (pinot grigio, sauvignon blanc) into the pan to deglaze it... scraping up all the "brown bits" as every cooking show will mention. I add to that diced mushrooms and drained capers and let that simmer for 5 minutes (I threw in some thyme as well though I don't always do that). To this I add salt, pepper, chopped fresh Italian parsley, and the chicken.
And that's it. Stir that all together and throw it on some angle hair pasta with a lemon wedge and a glass of the same wine used for deglazing and you have yourself a meal fit for a hungry person.
Sorry, no pic this time. I was too hungry to artistically present the dish.