 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
Ingredients:
4 chicken breasts, boned and split (i always used skinned and i have even used boneless thighs) |
3/4 cup almond flour (seasoned with salt, pepper, and fresh garlic pressed) |
1/4 cup butter |
2 lemons (to taste) |
3 ounces capers |
1/4 cup parsley |
Directions:
1. Pound chicken breasts lightly, dredge in seasoned flour and brown in butter.
2. Pour juice of 2 lemons over chicken.
3. Reduce heat, cover and cook 8-10 minutes (or until cooked through).
4. Add capers and parsley; stir and baste chicken with pan juices.
|
|