Chicken Piccata

Servings 4

• 4 chicken breasts butterflied or pounded to 1/4" thickness

• 1 cup oat flour

• 1 cup almond flour

• 3/4 cup grated Parmesan

• 1/2 cup capers

• 1/2 cup dry white wine

• 2 cups vegetable broth

• 4 garlic cloves minced

• 2tbsp butter

• 2tsp evoo

• 3tbsp fresh lemon juice

• Optional: serve over spaghetti

1. Mix almond flour, oat flour and Parmesan cheese and coat both sides of each chicken breast

2. Add evoo and butter to skillet and let melt. Add chicken and cook until browned (about 4min per side) . remove from pan and set aside.

3. Add wine, broth, lemon juice, garlic and capers to pan and deglaze. Cook for about 5 minutes.

4. Add chicken back to pan and cook until chicken is cooked thoroughly.

5. Remove and serve