Ingredients:
For the Chicken:
½ c almond flour
½ tsp salt
Freshly ground black pepper
1 ¼ pounds chicken breast
2 Tbsp extra-virgin olive oil
For the Sauce:
¼ c dry white wine
1 c chicken bone broth
1 teaspoon arrowroot powder
2 tsp lemon juice
1 Tbsp capers, chopped
2 Tbsp parsley
Instructions:
- Mix flour, salt, and pepper in a bag.
- Cut chicken into strips. Place chicken into the bag in a single layer. Pound with a mallet until 1/4 –inch thick. Coat completely with seasoned flour.
- Heat large skillet over medium-high heat and add oil. When shimmering, add chicken o the pan in a single layer. Cook until opaque about half way through (around 2 min), then turn chicken and cook through (about 2 min). Remove chicken from pan.
- With heat off, add wine to the pan, scraping chicken bits from bottom of the pan using a wooden spoon.
- Add ¾ c broth and simmer for 5 min. Wisk remaining ¼ c broth and arrowroot together, bringing to a simmer while stiring.
- Reduce heat to low, and stir in lemon juice and capers.
- Add chicken back to the pan to reheat and coat with sauce.
- Sprinkle with parsley and serve