Directions

• Tenderize chicken breasts so they are flat and will cook evenly. You can also slice the chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½” thick or less).
• On a flat plate, mix together almond flour, nutritional yeast, salt and pepper.
• Dip the chicken breasts into seasoned flour mixture and pat down to get it coated evenly on each side.
• In a large heavy skillet (I recommend using a non-stick pan or cast iron), heat the 2 tbsp oil over medium high heat. Add the chicken and brown it, cooking for 4-6 min per side, or until cooked all the way through.
• Transfer the chicken to a plate coated with paper towels. You should work in batches avoid overcrowding the pan. Chicken will be nearly cook through. Remove particles in oil between batches.
• Once all the chicken has been cooked, add 1 tbsp oil to the skillet. Caramelize onions by cooking for about 5 minutes.
• Stir in the stock, capers, arrowroot starch, and lemon juice. Bring the sauce to a boil and then simmer until the sauce is thickened.
• Return the chicken to the pan with the sauce and warm it through before serving.
• Serve hot and garnish with parsley and lemon slices.