1/2 cup
Almond Flour
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
1.5 pounds (thin cut)
Boneless, Skinless Chicken Breasts
1/2 cup
Almond Flour
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
1.5 pounds (thin cut)
Boneless, Skinless Chicken Breasts
2 tablespoons
Unsalted Butter
2 tablespoons
Extra Virgin Olive Oil
1 (finely diced)
Shallot
4 cloves (minced)
Garlic
1 cup
White Wine
1/4 cup
Lemon Juice
1/4 cup
Capers
Fresh Parsley (optional, garnish)
Prep your ingredients before you begin.
1
Dredge the chicken in the almond flour, salt, and pepper.
2
Cook chicken over med-high in 1 Tbsp. of the butter + olive oil until golden and cooked through.
3
Remove chicken to a plate and cook the shallot & garlic in 1 Tbsp butter for 2 minutes. Stir often.
4
Add the wine and boil to reduce by half, then in the lemon juice and capers.
5
Return the chicken and any accumulated juices to the pan. Garnish with fresh parsley.
6