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Cut each chicken breast in half, horizontally (butterfly them but make the cut all the way through to make 6 thin cutlets)
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Season each breast with salt and pepper
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Dredge each piece of chicken in the almond flour to lightly coat
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Heat the olive oil and 2 TB butter in pan over medium high heat
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Place 2 or 3 pieces of chicken in the pan and cook for 3 - 4 minutes per side until cooked through
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Remove the chicken from the pan and set aside (I like to keep mine warm in the oven)
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Repeat until all of the chicken is cooked
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Add the garlic to the pan and cook for about 30 seconds, until fragrant
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Pour in the chicken broth and lemon juice and stir while scrapping up all the brown bits from the bottom of the pan
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Add the capers and simmer the sauce for about 10 minutes until it reduces by about half
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Taste the sauce and add salt and pepper, if needed, and the remaining 1 TB butter, if using
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Serve the chicken with the sauce drizzled (or poured) over and garnish with parsley