Ingredients
The following ingredients have 5 Servings
- 2-4 boneless, skinless chicken breast halves (1½ pounds total)
- ½ cup blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ¼ teaspoon ground black pepper
- 5 tablespoons grapeseed oil
- 5 tablespoons olive oil
- ¼ cup lemon juice
- 1 cup Chicken Stock or Kettle & Fire Bone Broth
- ¼ cup brined capers
- ¼ cup fresh chopped parsley
Instruction
- Cut the chicken breasts in half horizontally, butterflying them open
- Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
- Mix together almond flour, salt, and pepper
- Dredge chicken thoroughly in flour mixture, until well coated
- Heat olive oil and 2 tablespoons of grapeseed oil in a 9 inch skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 4 minutes per side
- Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
- Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
- Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
- Add chicken back to skillet and sprinkle with parsley
- Serve
