Ingredients
Prep
- 1/2 C almond flour
- 1/2 t garlic powder
- 1 T dried parsley flakes
- 1/2 t salt
- 1/4 t pepper
- 6 boneless chicken breasts
- 3 T capers
- 1/4 C lemon juice
- 1 C chicken broth
On Cooking Day
- 2 T olive oil
- 2 T ghee
- 16 oz frozen broccoli florets
Instructions
To Assemble
- Place almond flour, garlic powder, parsley, salt and pepper in a shallow dish. Lightly dredge chicken in flour mixture and place in a container with a lid using wax paper between layers if needed.
- Drain and rinse capers and add to a small bowl with a lid mix along with chicken broth and lemon juice. Mix together and cover.
To Cook
- Heat olive oil and ghee in a large skillet over medium-high heat. Cook chicken about 5 minutes per side until golden brown. Cook in batches if necessary.
- Remove chicken and set aside on a plate.
- Add in chicken broth mixture and bring to a boil. Season with salt and pepper. Reduce heat to medium. Add in chicken and turn to coat in sauce and cook for additional 5 minutes longer.
- Cook broccoli according to package instructions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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