I love meals that are quick, easy, and flavorful.
This recipe took me 20 minutes from start to finish.
2 lbs chicken breasts
Almond flour for crust
dredge chicken in flour and fry in butter or bacon fat.
cook until done and take out of pan to keep warm.
1/2 cup chicken broth (no sugar)
1/4 cup lemon juice
1 medium onion, shallot, or large garlic clove (or all)
3 T butter
chopped parsley (optional)
Add broth and onion, shallot, or garlic to previous pan and cook for a few minutes, add lemon juice and capers for a few minutes, remove from heat and add the butter to thicken.
Pour over chicken and add parsley.
We had steamed spinach on the side.
(Recipe courtesy of Wheat Belly 30-minute (or less!) Cookbook)