Lemon Caper Chicken

Lemon Caper Chicken

This is a great simple recipe that tastes like something more complex.  I used to make this one back in my carb-etarian days but used white flour back then.  If you aren't familiar, capers are yummy little tang/vinegar fun balls.  Yup, I just wrote "fun balls" and I'm not going to change it.  If you don't have both almond and coconut flours, use whatever low carb flour you have and it will taste just fine.  I prefer the combo because coconut flour gives you the closest texture to white flour, however it sucks all of the moisture out of whatever you are cooking so a mix yields the best results in my opinion.

5 STARS
2 servings
3.6 net carbs per serving

2 boneless, skinless chicken breasts
1 TBSP almond flour
1 TBSP coconut flour
1/4 tsp paprika
1/4 tsp parsley
1/4 tsp seasoned salt
pepper to taste
1 egg
2 TBSP olive oil (or oil of choice)
1 TBSP fresh lemon juice (about 1 medium lemon)
2 tsp jarred capers
1/3 cup chicken broth
1/8 tsp guar gum (optional)

Cut each chicken breast in half horizontally so you have 2 thin cutlets from each breast.  On a plate, combine almond flour, coconut flour, paprika, parsley, seasoned salt and pepper.  Mix together.  On a separate plate, scramble egg.  Preheat a skillet with oil over medium-high heat.  Dip chicken in egg then dredge through flour mixture, making sure to cover both sides with mixture.  Cook chicken for about 4-5 minutes per side.  Once chicken is cooked through, remove from pan and plate.  Add lemon juice, capers and chicken broth to the same pan.  Stir sauce, making sure to scrape all of the yummy browned bits left over from cooking chicken.  Once heated through, pour over chicken on each plate.  Sauce is very thin.  If you prefer to thicken a bit, add the guar gum, stirring constantly.

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