Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breasts (boneless, skinless (2 large chicken breasts))
  • 4 zucchini (spiralized)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp ghee (lactose free butter)
  • 1/2 cup almond flour
  • 1 tbsp lemon juice
  • 1/4 cup white wine
  • 1/4 cup chicken broth (reduced sodium)
  • 1 lemon (thinly sliced)
  • 1/4 cup capers (drained)
  • 1 tbsp parsley
  • salt & pepper to taste

Instruction

  • Slice each chicken breast in half so they are thinner to make 4 portions. Place a piece of plastic wrap over the top of them and pound them to a 1/2 inch thickness. Alternatively, you can buy them thinly cut at the store. 
  • Preheat a large skillet to medium heat. Add the ghee and extra virgin olive oil with lemon juice. 
  • Place the almond flour, salt and pepper in a large bowl. Place each chicken breast into the bowl and coat with the almond flour. 
  • Once the ghee is melted and the oil is sizzling, add the chicken breast to the skillet. Cook 5 minutes on each side until lightly browned then remove the chicken breasts from the pan and transfer to a plate.
  • To the skillet, add the broth, wine and lemons. Cook on a medium heat until the liquid reduces to half. Add the chicken back into the skillet with the capers and add the dried parsley. Cook the chicken another 3 minutes on each side. 
  • Serve the chicken immediately over zucchini noodles. For storing, keep the zucchini noodles in a separate container from the chicken.