- 1 cup Chicken broth
- 1 1/2 lbs Chicken breasts, boneless skinless
- 4 cloves Garlic
- 1 juice from Lemon (about 2 tbsp)
- 1 sm Onion, chopped (about 1/2 cup)
- 1/2 cup Coconut cream
- 1/4 cup Capers
- 1 1/2 tsp Mustard, stone ground
- 1/4 Flour
- 1/2 cup Almond flour
- 2 Sea salt and black pepper
- 3 Tbsp Butter
- 3 Tbsp Sicilian Lemon Balsamic Vinegar
- Pound your chicken breast to 1/2” thickness. Season with sea salt and pepper on both sides.
- Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the regular flour and almond flour for dredging. Add 2 Tbsp of the butter to the skillet.
- Once the butter is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. Drizzle with the Sicilian Lemon Balsamic. The outside should be golden. Remove the chicken to a plate and set aside.
- Lower the heat to medium low and add the remaining butter. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
- Cook for 3 more minutes, then stir in the coconut cream and the mustard. Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over pasta or rice. Enjoy!
