1. Butterfly 4 pieces of chicken breasts

2. Sprinkle with salt and pepper

3. Add 2 table spoons of avocado oil (or EVOO) to a skillet

4. Add 2 table spoons of butter to skillet till bubbling

5. Dredge chicken in a bowl of almond flour

6. Place in pan, flip every 5 mins or until golden brown

7. Move chicken to plate

8. Add lemon juice, chicken broth, salt, pepper, 4 tbsp butter, capers till boiling

9. Return chicken to skillet and cook for 2 mins

10. Turn off and add parsley to garnish.

Substitutions:

• Avocado oil for EVOO

• Almond flour for another type of flour