Approximate cooking time: 15 minutes
Serves 4 – 6
Ingredients
- 2-4 boneless, skinless chicken breast halves (1½ pounds total)
- ½ cup blanched almond flour
- ½ teaspoon sea salt
- 5 tablespoons olive oil
- ¼ cup lemon juice
- 1 cup chicken stock (Pacific Naturals)
- ¼ cup brined capers
- ¼ cup fresh chopped parsley
Directions
- Cut the chicken breasts in half horizontally, butterfly 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 and salt
- Rinse the chicken pieces in water, then cover them thoroughly in flour mixture, until well coated
- Heat olive oil in a large skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side
- Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
- Place plate of chicken breasts in a warm oven while preparing the sauce
- 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 olive oil
- Plate the chicken, pour the sauce over it and sprinkle with parsley
- Serve
This recipe inspired in part or in whole from here.
Photo Credit: Elena’s Pantry
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