I can thank my mother for the inspiration for this recipe. She was making this one day when I was over and just one taste of it made me plan out this recipe. I love love love lemon! Being pregnant, I’ve come to really enjoy foods with strong flavors, especially vinegar and lemon (I guess a commonality among pregnant women). The crunchy outside of the chicken with the tart sauce all accompanied with a starch is such a great combo. This dinner can be served all year around, it’s light enough for a summer meal but still is hearty for the winter. Since we are finally enjoying spring weather (did I stress the word finally?) I think this is perfect for this time of year. I’m not a huge fan of capers so I want you to know you can make this without these briney little fellows should you be like me. Because of my pregnancy, I actually don’t mind them at all and enjoyed having them along for the ride.

I served this with rice but would suggest pasta or roasted potatoes. You can add some color to this dish by incorporating greens (spinach or kale) or just serve a side of vegetables, which is what I did the last time I made this.

I have been experimenting with gee and you could substitute the coconut oil for gee. If you want a nice golden color for your chicken, gee works better than coconut oil. For all my dairy free eaters, obviously the coconut oil is your best bet.

Ingredients:

3 boneless and skinless chicken breast, cut in half and pounded thin

Salt and pepper

½ cup almond flour

6 tablespoons coconut oil

⅓ cup fresh lemon juice

1 cup chicken stock

¼ cup brined capers,rinsed

Fresh parsley chopped

Directions:

1. After preparing the chicken, sprinkle generously with salt and pepper. Dredge the chicken in the almond flour. Set aside.
2. In a large skillet over medium heat, melt the coconut oil for 2-3 minutes or until the oil is hot.
3. Add chicken in a single layer to cook for 2 minutes. Flip and cook for another 2 minutes. Depending on how thin your chicken is, your chicken should be done. If not, cook for an additional minute or two until chicken is fully cooked.
4. Remove all chicken from the skillet and set aside. In the skillet, add the lemon juice, chicken stock, and capers. Bring to a boil, scraping any chicken pieces from the bottom of the pan to the sauce.
5. Return the chicken to the skillet and bring to a boil, cooking for 1-2 minutes longer. Add fresh parsley and serve.