Gluten-free, Dairy-free Serves 4

• 3 Large Skinless, Boneless Chicken Breast Cut into ½ inch Medallions
• 1 Cup Chicken Broth (low sodium)
• ½ Cup Almond Flour
• 3 Tbsp Vegan Butter
• 2 Cloves Garlic Minced
• ½ Lemon Thinly Sliced
• 2 Tbsp Fresh Parsley Minced
• ¼ Cup Lemon Juice Fresh
• 2 Tbsp Capers
• 1 Tbsp Avocado Oil
• ½ Tbsp Sea Salt and Pepper

Directions:

Preheat the oven to 200 degrees F. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess. Heat oil in a skillet, pan-fry the chicken pieces until golden brown on both sides (about 3 minutes per side). It is a good idea to work in small batches. Once chicken has been prepped, move to a warmed dish in the oven. Drain most of the oil leaving only a thin coat on the pan. Stir in garlic and sweat for about 20 seconds. Add broth, scraping the bottom of the pan to dissolve any left over bits. Mix in lemon and bring to a boil. Let reduce stirring occasionally to about ⅔ cup (5-8 minutes). Add in lemon juice and capers (you can always swap with pickled mustard seeds) simmer and allow to thicken (5 minutes). Next add in “butter”, let melt and remove from heat. Add parsley and spoon sauce over chicken to serve.