| Prep Time | 10 minutes |
| Cook Time | 25 nimutes |
| Passive Time | 35 minutes |
| Servings |
people
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Ingredients
- 2 chicken beast boneless, skinless (butterflied and halved)
- 1/2 cup almond flour
- 2 tbsp grated parmesan cheese
- Salt and Pepper to taste
- 3 tbsp olive oil
- 2 tbsp Unsalted Butter
- 3 cloves garlic minced
- 1/4 cup chicken broth low-sodium
- 1/4 cup fresh lemon juice
- 1/4 cup capers drained
- 2 tbsp fresh parsley chopped
Ingredients
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Instructions
- Butterfly the chicken breasts and cut in half for thinner cutlets.
- In a shallow bowl, combine almond flour, Parmesan cheese, salt, and pepper. Lightly coat each chicken cutlet in the mixture.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook 4–5 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- In the same skillet, add 1 tbsp olive oil and 2 tbsp butter.
- Sauté the garlic for about 30 seconds until fragrant.
- Stir in chicken broth, lemon juice, and capers. Let simmer 3–4 minutes until slightly reduced.
- Return chicken to the skillet and spoon the sauce over the top.
- Simmer for 2 minutes to absorb flavors. Garnish with fresh parsley before serving.