Lemon Chicken and Capers

Ingredients:

• 1 lb. - Chicken Breast

• 1 jar - Non-Pareil Capers, drained

• 1 - Lemon, juiced

• ½ cup - Chicken Stock

• 5 TBSP - Butter

• 4 TBSP - Olive Oil

• Flour

• Paprika

• Salt

• Pepper

• Italian Parsley

Preparation:

1. Pour some flour on a plate. Season with paprika, salt, and pepper.

2. Clean chicken and pound into filets of even thickness using a mallet or heavy pan.

3. Coat chicken in seasoned flour, shaking off excess.

4. Heat olive oil and 1 TBSP of butter in a large skillet over medium high heat.

5. Cook chicken until no longer pink, then remove chicken from pan and set aside.

6. Add chicken broth scraping all the “flavor bits” from the bottom.

7. Add butter, capers, and parsley. Squeeze in lemon to taste.

8. Return chicken to pan, cover and simmer on low flipping once for just a minute or two allowing flavors to combine.

9. Serve and enjoy!

Tips:

• Instead of filets, cut chicken into bite size cubes.

• Serve over rice, pasta, zucchini noodles, cauliflower rice, or spinach.

• Use tapioca, coconut flour, arrowroot flour for a gluten free version.