- 4 boneless skinless chicken breast halves
- 1/4 cup olive oil
- 1/2 cup almond flour
- salt and pepper
- juice of 2 lemons 1/2 cup
- 1 cup chicken broth
- 1/4 cup capers
- chopped flat-leaf parsley and lemon slices for topping
Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray and set aside. Place the chicken breast halves between two pieces of wax paper and pound to 1-inch thickness using a mallet or heavy wooden spoon.
Heat the olive oil in a skillet over medium heat and pour the almond flour, salt and pepper onto a small plate. Mix together and spread into an even layer. One at a time, place the chicken in the flour mixture, ensuring the entire surface is coated. Place the coated chicken into the skillet with the hot oil, cover, and cook for 4-5 minutes per side. Place the cooked chicken in a single layer in the prepared baking dish.
Add the lemon juice, chicken broth and capers to the skillet and bring the mixture to a boil, scraping up remnants from the pan. Remove from the heat and pour over the chicken in the baking dish. Bake in the preheated oven for 20 minutes.
Top with parsley and extra lemon juice and serve over cooked pasta or Roasted Sweet Potatoes!
Calories: 333kcal | Carbohydrates: 4g | Protein: 27g | Fat: 24g | Saturated Fat: 3g | Cholesterol: 72mg | Sodium: 649mg | Potassium: 465mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg