*Advanced Plan Approved*

You’ll need:
1.5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin cut)
3 Tbsp almond flour
2 Tbsp tapioca flour
4 Tbsp butter divided (kerrygold brand)
2 Tbsp extra virgin olive oil divided
3-4 cloves organic garlic, minced
1 small organic onion chopped
1 cup organic heavy whipping cream
1 cup pacific foods organic free range chicken broth
Juice of 1-3 organic lemons (your preference)
1 Tbsp organic dijon mustard (optional)
1/4 cup capers drained
Sea salt and black pepper to taste
*Try to use as much ORGANIC & NON-GMO as possible*

1. Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
2. Heat a large skillet over medium/medium-high heat.
3. In a bowl mix together the almond flour and tapioca for dredging.
4. Add 2 Tbsp of butter & 1 Tbsp of olive oil to the skillet.
5. Once the pan 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. The outside should be golden brown – adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
6. Lower the heat to medium low and add the remaining butter & olive oil. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened.
7. Add the broth, heavy cream 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 mustard (if using). Cook and stir another minute, then stir in the capers.
8. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Enjoy!