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This Artichoke Chicken Piccata Is the Perfect Weekend Dinner Idea!
Ingredients
  • 1.5 lbs. boneless, skinless chicken breasts, cut in half and lightly pounded evenly with a kitchen mallet
  • ½ cup almond flour
  • ¼ cup ground parmesan cheese, plus more to garnish
  • sea salt and freshly ground pepper, to taste about ⅛ teaspoon each
  • 2 Tbsps extra virgin olive oil, or avocado oil, divided
  • 2 Tbsps grass-fed butter or ghee
  • 2 fresh garlic cloves, pressed
  • 1 jar (6 oz.) marinated artichoke hearts, drained and quartered
  • ½ cup white wine
  • ½ cup low-sodium or homemade chicken bone broth
  • juice of 1 fresh lemon
  • 3 Tbsps capers
  • a small handful of fresh parsley, chopped
Steps
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