Super simple. The broth and lemon giving it an amazing taste!

Ingredients:
1.5 pounds boneless skinless chicken breasts thin.
Sea salt and black pepper to taste
4 or 5 Tbsp almond flour
3 Tbsp grass fed butter
4 cloves garlic minced
1 1/2 cup of chopped onion
1 cup HALE Bone Broth
3 Tablespoons of Fresh Lemon juic squeezed
1/3 cup coconut cream
1 1/2 tsp dijon mustard
1/4 cup capers drained
Sea salt and black pepper to taste

Instructions:
Season chicken.
Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour for breading. Add 2 Tbsp of the butter to the skillet.
Once the butter is heated, lightly bread the chicken, one cutlet at a time, in the flour mixture. Cook about 4 minutes on each side to look golden brown -. Remove the chicken to a plate and set aside.
Lower the heat to medium low and add the remaining butter. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the Hale bone broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
Cook for 3 more minutes, then stir in the coconut cream and the mustard. Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice or pasta (if that’s your jam)!