4 boneless skinless chicken breasts
1 c heavy cream
1/2 c almond flour
1/2 cup capers
8 tbs salted butter, divided
4 tbs olive oil
4 lemons zested and juiced (1/2 c lemon juice)
4 tbs freshly chopped parsley

4 boneless skinless chicken breasts 1 c heavy cream 1/2 c almond flour 1/2 cup capers 8 tbs salted butter, divided 4 tbs olive oil 4 lemons zested and juiced (1/2 c lemon juice) 4 tbs freshly chopped parsley

Slice chicken breasts in half length-wise. Pat dry and season with salt and pepper. Coat both sides in almond flour and shake off the excess.

Melt half the tbs butter and olive oil over medium heat. Cook breasts until golden (5 min/side). Transfer to a plate when cooked through.

Reduce to low heat. Add cream, lemon juice, and capers. Stir and scrape stuck bits. Increase to a simmer, salt and pepper to taste, and melt in remaining butter.

Transfer chicken back to pan and simmer for 5 mins.

Remove from heat. Top with chopped parsley and lemon zest.