Chicken Picatta



  1. Butterfly 4 pieces of chicken breasts

  2. Sprinkle with salt and pepper

  3. Add 2 table spoons of avocado oil (or EVOO) to a skillet

  4. Add 2 table spoons of butter to skillet till bubbling

  5. Dredge chicken in a bowl of almond flour

  6. Place in pan, flip every 5 mins or until golden brown

  7. Move chicken to plate

  8. Add lemon juice, chicken broth, salt, pepper, 4 tbsp butter, capers till boiling

  9. Return chicken to skillet and cook for 2 mins

  10. Turn off and add parsley to garnish.



  • Avocado oil for EVOO

  • Almond flour for another type of flour