- 2-4 boneless, skinless chicken breast halves (1½ pounds total)
- ½ cup blanched almond flour
- ½ teaspoon celtic sea salt
- 5 tablespoons grape seed oil
- 5 tablespoons olive oil
- ¼ cup lemon juice
- 1 cup chicken stock
- ¼ cup brined capers
- ¼ cup fresh chopped parsley
Cut the chicken breasts in half horizontally, butterflying them open. Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
Mix together flour and salt
Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated
Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat.
Add half of the chicken pieces and brown well on each side, about 3 minutes per side.
Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
Place plate of chicken breasts in a warm oven while preparing the sauce
Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
Plate the chicken, pour the sauce over it and sprinkle with parsley
Serve and enjoy!