CHICKEN PICCATA

Ingredients

• 6 boneless, skinless chicken breasts
• 4 tbl ghee (or butter), divided
• 3 cloves of garlic, minced
• 1 cup chicken stock
• 1 lemon, juiced + 1 tbl zest
• 3 tbs capers
• handful of parsley
• 1 cup almond flour (or flour of choice)
• 1 tsp dried parsley
• 1 tsp salt
• 1 tsp pepper

Instructions

1. Heat up 2 tbl of ghee into a large skillet.
2. In a small bowl, add flour, dried parsley, 1 tbs lemon zest, salt, and pepper. Mix until combined.
3. Take your chicken and lightly cover with flour mixture. Add chicken to your hot skillet.
4. Let cook for about 5 min, then flip and cook another 5 min or until done. Remove chicken and set aside.
5. In the same skillet, reduce to medium and put in the remaining 2 tbl of ghee. Once melted stir around and get all the delicious pieces that were left from the chicken off the pan. Add the chicken stock and stir.
6. Add in the juice of 1 lemon, capers and minced garlic. Stir again and let reduce until desired consistency.
7. Place chicken back into pan and spoon sauce over the top. Add fresh parsley at the end!