• 4 chicken cutlets
• 2 eggs, whisked
• 1 cup (100 grams) almond flour
• ghee
• 2 cloves garlic
• ½ an onion
• 1 cup chicken stock
• 3 lemons, two juiced & one sliced
• 2 tbsps capers
• Salt and pepper to taste
• 1 tbsp chopped parsley

Preparation:

1. In a skillet over medium-high heat, melt 4 tablespoons of ghee.
2. Season chicken cutlets on each side with salt and pepper. Dip into the whisked eggs, and then dip in almond flour to coat.
3. Cook the chicken in the skillet until browned on each side and cooked through.
4. Remove chicken from skillet and set aside, covered with foil or put in the oven on 200°F to keep warm. Add a bit more ghee to the skillet and scrape browned bits well to deglaze the pan.
5. Reduce heat to medium-low, add the onions and garlic and cook until fragrant and the onions are translucent.
6. Pour in chicken stock and lemon juice. Turn the heat to high and let liquid reduce by half. Add remaining ingredients, and reduce heat to low.
7. Add the chicken to the pan and spoon sauce over the top; I gave it a few minutes to re-heat and soak up the flavors. I served with steamed kale and the combo was delightful.

Note: If you like a smoother sauce, you can make this without onions and garlic. But. They really add SO much flavor. I have done it both ways and recommend adding them. Still, a smoother sauce is more familiar and traditional, and it’s still pretty darn good. If you AREN’T using onions, add a teaspoon of guar gum or arrowroot mixed with a bit of water towards the end and it will thicken the sauce right up.