INGREDIENTS
1 lb
boneless, skinless chicken breasts, cut in half horizontally and pounded down, equally 1/2″ thick
1/2 cup
blanched almond flour
1 tbsp
avocado oil, or olive oil
1 cup
chicken stock
1
fresh lemon, juiced
1/4 cup
capers with liquid
1 tsp
garlic salt
freshly ground black pepper
finely chopped parsley for garnish
lemon slices, to garnish