Ingredients
1.5 lbs boneless skinless chicken breasts, cut into cutlets
1/4 cup almond flour
1/2 cup unsalted butter, halal certified
1/2 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
2 tbsp capers, rinsed
2 garlic cloves, minced
1 tbsp fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
Instructions
Pound chicken cutlets to 1/4-inch thickness. Pat dry and season both sides with salt and pepper.
Heat 1 tbsp butter in a cast-iron skillet over medium-high heat. Coat chicken with almond flour, shaking off excess. Cook 3-4 minutes per side until golden.
Transfer to plate. Add remaining butter to pan, sauté garlic 30 seconds. Add chicken broth, lemon juice, capers, and parsley.
Simmer sauce 3-4 minutes until thickened. Return chicken to pan to glaze.
Let rest 5 minutes before serving with extra lemon wedges.
Notes
Use a meat mallet for even chicken thickness
Storage: Freeze cooked chicken (unsauced) up to 3 months
Modify capers: Use 2 tbsp pickled capers for contrasting tang
Substitute chicken broth with water + lemon zest for deeper flavor
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 45g
- Saturated Fat: 28g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 185mg