Instructions

1. On a sheet of waxed paper, combine almond flour, parsley, salt, and pepper.
2. Dredge the chicken in the flour mixture, shaking off and reserving the excess.
3. In a bowl, combine leftover flour, lemon juice, wine and chicken broth. Whisk until smooth.
4. In a large skillet, heat oil over medium heat until hot but not smoking. Add the chicken and sauté until lightly browned, about 2 minutes per side.
5. Remove chicken. Add the garlic and cook, stirring frequently, about 2 minutes.
6. Add the lemon juice/broth mixture to the pan, stirring to combine with pan drippings.
7. Bring to a boil, reduce, and simmer for 3 minutes. Place chicken back into pan. Cook until thoroughly done, about 5 minutes.
8. Add the lemon slices and cook for 1 minute. Sprinkle with capers and serve.