To make this dairy-free you can substitute more olive oil or other oil for the butter. Ghee or clarified butter can be used but technically they're still dairy and they do have trace amounts of milk solids in them. Another option is to sub with a commercial "butter' made up of non-dairy oils.
Servings: 4servings
Calories: 412kcal
Ingredients
salt and pepper
2chicken breasts, skinless and boneless, butterflied and cut in half (around 1.5 pounds/680 g) for a total of 4 thin chicken breasts
Place the almond flour on a plate. Dredge the chicken in the flour and shake off the excess flour.
Warm a large skillet over medium high heat and melt 2 tablespoons of butter plus 2 tablespoons of olive oil.
Once the oil/butter mixture is bubbling place two pieces of chicken in the skillet and brown the chicken pieces for a few minutes on each side.
Put the browned chicken on a warm plate, add another 2 tablespoons of butter plus 2 tablespoons of olive oil and brown the other 2 chicken pieces. Move them to the plate as well.
Add the lemon juice, stock and capers to the pan and bring to a boil. Scrape the brown bits from the pan (deglazing).
Place all the chicken back in the skillet and simmer for 5 to 7 minutes or until the chicken is tender and cooked through.
Garnish with parsley and serve with roasted cauliflower rice.