- Prep Chicken: Slice each chicken breast horizontally in half to make it thinner. Pat dry with paper towels. Season both sides of each chicken breast with salt and pepper. Prepare shallow plate containing almond flour. Place each chicken breast in flour to coat both sides and shake off excess.
- Cook Chicken: Add olive oil and 2 tablespoons of butter to wide nonstick pan over medium heat, stirring until butter is melted and pan is hot. Add chicken breasts in single layer. Cook until each side is golden brown, about 5 minutes per side. When chicken is cooked through, transfer to plate. Work in batches if pan is not large enough to hold all at once.
- Make Sauce: Reduce to low heat. Add heavy cream, capers, and 1/4 cup of lemon juice to now-empty pan. Stir everything together, loosening any browned bits stuck to pan. Increase heat to bring to simmer. Add salt and pepper to taste. Stir in 2 tablespoons of butter until melted.
- Serve: Transfer chicken back to pan and simmer for about 5 minutes. Remove pan from heat. Top with chopped parsley and lemon zest. Serve (Note 5).
|Makes 4 Servings|
|Amount Per Serving:|
|Calories 500 (67% from fat)|
|Total Fat 38g||58%|
|Saturated Fat 17g||84%|
|Net Carb 3g|
|Total Carb 4g||1%|
|Dietary Fiber 1g||5%|