12 oz. boneless, skinless chicken breast (about 2)
2 tbsp flour (I used coconut flour)
4 tbsp oil of choice (I used coconut oil)
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest (optional)
2 tbsp parsley, chopped
2 tsp capers, minced
Freshly ground black pepper, to taste

Lay the chicken out on a work surface. Using a smooth scaloppine pounder or a rolling pin wrapped in plastic wrap, flatten chicken to 1/4″ thickness. Lightly dredge chicken in the flour.
Heat a large skillet over medium-high heat, then add oil to skillet until heated. Add chicken to skillet and cook 4 minutes per side or until lightly browned and cooked through. Set chicken aside.
Remove pan from heat and add lemon juice, lemon zest, parsley, and capers. Bring the mixture to a boil and let simmer for 2 minutes, allowing flavors to blend.
Serve chicken with pan drippings.

This was a fun one. I love pounding out the chicken! You get to smash out any pent up aggression, and with the chicken flattened out it makes 4oz of chicken seem like a lot of food! Making sure the chicken is an even 1/4″ thickness is and important step, not to be skipped, because it ensures the chicken cooks evenly at both ends.
Instead of dredging my chicken in all-purpose flour, I used my wire mesh strainer to lightly dust coconut flour over both sides of the chicken. By doing this, I got an even coating of flour and ending up only using about 1 tbsp of flour. I do this with any recipe that calls for dredging because I’m just terrible at it dredging! I end up using twice the amount of flour because it gets all clumpy and sticks to my fingers. I hate it. I decided to use coconut flour to make a gluten-free version, and to cut down on carbs.
I cooked my chicken in 3 batches, adding a tbsp of coconut oil to the pan for each batch. After cooking the chicken, I added the last tbsp of oil, let it melt, then added the rest of the ingredients for the sauce. My parsley got a little burnt, as you can probably see in the pictures, but it still tasted great! (The nutrition facts below are accurate if using 2 tbsp of all-purpose flour and olive oil.) Enjoy!

Serving size is 4oz.

Calories     235
Protein       21g
Carb           4g
Fat             15g
Sodium      108mg

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