5 free range organic chicken breasts, butterflied
salt and pepper, to taste
1/2 cup coconut flour
3 tablespoons butter, divided (optional-use more olive oil if omitting)
3 tablespoons olive oil, divided
1 cup chicken broth
1 lemon, juiced
1 tablespoon dried parsley
Butterfly each chicken breast and split in half. Season the breasts with salt and pepper. Dredge each breast in coconut flour and shake off excess.
In a large skillet, heat half of the butter and half of the olive oil. Add half of the breasts into the pan and brown 3 minutes per side. Remove the breasts, add the remaining butter and olive oil, and add the other half of the breasts. Brown 3 minutes per side, remove, and keep warm with the first half of the breasts.
Pour chicken broth into skillet to de-glaze the pan. Bring to a boil, reduce heat, and simmer until the liquid reduces by half. Add in capers and lemon juice; bring to a simmer. Add back in chicken breasts and flip to coat with sauce. Cover and simmer for 5-7 minutes; until the sauce is slightly thickened. Serve topped with parsley.