Chicken Picatta (Scd) - cooking recipe

Ingredients

4 chicken breasts, boned and split (I always used skinned and I have even used boneless thighs)
3/4 cup almond flour (seasoned with salt, pepper, and fresh garlic pressed)
1/4 cup butter
2 lemons (to taste)
3 ounces capers
1/4 cup parsley

Preparation

Pound chicken breasts lightly, dredge in seasoned flour and brown in butter.
Pour juice of 2 lemons over chicken.
Reduce heat, cover and cook 8-10 minutes (or until cooked through).
Add capers and parsley; stir and baste chicken with pan juices.