INGREDIENTS
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2-4 boneless, skinless chicken breast halves (1½ pounds total)
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½ cup blanched almond flour
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½ teaspoon celtic sea salt
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½ teaspoon chefs shake]
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5 tablespoons grapeseed oil
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5 tablespoons olive oil
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¼ cup lemon juice
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1 cup chicken stock
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¼ cup brined capers
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¼ cup fresh chopped parsley