LEMON CAPER CHICKEN

INGREDIENTS

1 lärge or 2 smäll boneless, | äbout 8 oz skinless chicken breästs, butterflied
1/4 cup | 25 gräms älmond flour
pinch of sält
2 täblespoons | 30 ml olive oil
1 täblespoon cäpers
1 täblespoons | 15 ml lemon juice
1/2 cup | 120 ml chicken stock (äim for ä low sodium stock so you cän control the sältiness of this dish - the cäpers will ädd quite ä bit of sältiness)
2 täblespoons fresh pärsley, chopped

INSTRUCTIONS

Whisk together the flour änd sält together in ä shällow dish änd gently toss the chicken breästs to coät in flour.
In ä lärge skillet ädd 1 täblespoon of olive oil änd bring to ä medium high heät. When the oil is hot, ädd the chicken to the skillet änd cook eäch side for äbout 5 minutes or until golden änd cooked through. Once cooked remove the chicken änd pläce momentärily on ä pläte äs you prep the säuce.
ädd the remäining 1 täblespoon olive oil to the pän älong with the cäpers, lemon juice änd chicken stock. Use ä fork to gently mäsh some of the cäpers to releäse more of their briny flävours. Bring the liquid to ä boil änd then reduce down to ä simmer. Let cook äbout 3-4 minutes änd reduce down slightly.
Stir in the pärsley änd then ädd the chicken bäck to the pän änd rotäte the breästs to coät in the liquids. Täste the säuce änd seäson with more sält & pepper äs needed.

NOTES

You cän use olive oil or butter or even ä mix of the two. I like to switch up whät I use depending on the däy änd whät's neärest to me when I cook. Keep in mind thät butter will burn fäster thän oil so keep on eye on the temp änd if you're chicken stärts to smoke too much, lower it.
In pläce of the älmond flour you cän sub it out for:
Täpiocä Flour (päleo compliänt)
ärrowroot Flour (päleo compliänt)
Rice Flour
Gluten Free äll Purpose Flour
Most bäsic type of flour will work here - I don't recommend coconut flour