Prep time: 15 min Cook time: 15 min

2 chicken breasts
1/2 cup almond flour
1/4 tsp salt
1/4 tsp ground black pepper
1 tbsp oil
3/4 cup gf chicken stock
2 tbsp fresh lemon juice
1/4 cup capers
1/4 cup parsley, finely chopped
1 tbsp arrowroot/tapioca (if not paleo)
1 tbsp nutritional yeast (optional)

2 chicken breasts 1/2 cup almond flour 1/4 tsp salt 1/4 tsp ground black pepper 1 tbsp oil 3/4 cup gf chicken stock 2 tbsp fresh lemon juice 1/4 cup capers 1/4 cup parsley, finely chopped 1 tbsp arrowroot/tapioca (if not paleo) 1 tbsp nutritional yeast (optional)

Butterfly the chicken breasts by cutting them in half lengthways.

On a flat plate, mix together the almond flour, nutritional yeast, salt and pepper. Put the butterflied chicken pieces into the seasoned flour mixture and pat down to get it to coat each side evenly.

Add 1 tablespoon of oil to a non-stick skillet and heat over a medium high heat.

Cook the chicken for 4-6 minutes per side, or until it's fully cooked all the way through. Remove the cooked chicken to a plate and cover with foil to keep warm, repeat with the other pieces of chicken and add a little more oil if you need to.

Rinse the capers in cold water.

Now add the stock, lemon juice, capers and 1 tbsp tapioca or arrowroot starch (optional) mixed with cold water to the pan and stir on a medium heat until the sauce thickens.

Return the chicken to the pan with the sauce and warm it through before serving.

Serve hot and garnish with parsley and lemon slices.