This recipe provides precise measurements in both imperial (oz) and metric (g) units for consistent, delicious results. It features pan-seared chicken in a vibrant, creamy lemon-caper sauce.

• Preparation Time: 15 minutes
• Cooking Time: 22 minutes
• Servings: 2

Ingredients

(Note: Weight conversions for ingredients measured by volume, like flour and cheese, are approximate.)

For the Chicken:

• 2 boneless, skinless chicken breasts (approx. 5.5 oz / 156 g each)
• Salt and black pepper, to taste
• 0.33 cup almond flour (approx. 1.3 oz / 37 g)
• 2 tablespoons grated Parmesan cheese (approx. 0.44 oz / 12.5 g)
• 0.5 teaspoon garlic powder (approx. 0.05 oz / 1.5 g)
• 4 tablespoons olive oil (approx. 2 fl oz / 60 ml)

For the Lemon-Caper Sauce:

• 1 tablespoon minced garlic (approx. 0.5 oz / 15 g)
• 3 tablespoons capers, drained (approx. 0.9 oz / 27 g)
• 0.25 teaspoon red pepper flakes (approx. 0.02 oz / 0.5 g)
• 3–4 tablespoons fresh lemon juice (approx. 1.5−2 fl oz / 45–60 ml)
• 1 cup chicken broth (approx. 8 fl oz / 240 ml)
• 0.33 cup heavy cream (approx. 2.7 fl oz / 80 ml)

Directions

1. Prepare Chicken Coating: In a shallow dish, combine the almond flour, grated Parmesan cheese, and garlic powder.
2. Season and Coat: Pat the chicken breasts dry with a paper towel and season generously on both sides with salt and black pepper. Dredge each chicken breast in the almond flour mixture, pressing gently to ensure a complete and even coating.
3. Pan-Sear Chicken: In a large skillet or wok, heat the 4 tablespoons of olive oil over medium-high heat. Carefully place the coated chicken breasts in the hot oil. Cook for approximately 5 minutes per side, until the crust is golden brown and the chicken is cooked through.
4. Rest Chicken: Remove the chicken from the skillet and place it on a plate. Cover loosely with foil to keep warm.
5. Prepare Pan for Sauce: Carefully pour out the excess oil from the skillet, leaving approximately 1 tablespoon of oil and the flavorful browned bits at the bottom.
6. Sauté Aromatics: Reduce the heat to medium. Add the minced garlic, capers, and red pepper flakes to the skillet. Cook for 30 to 60 seconds until fragrant.
7. Deglaze and Simmer: Pour in the lemon juice and chicken broth. Use a spoon to scrape the bottom of the pan to incorporate the browned bits into the liquid. Bring the sauce to a simmer and cook for 10 minutes, allowing it to reduce and the flavors to concentrate.
8. Finish the Sauce: Stir in the heavy cream. Continue to cook for 1 to 2 minutes until the sauce is smooth and slightly thickened.
9. Combine and Serve: Return the cooked chicken breasts to the skillet. Spoon the sauce over them and let them warm through for about 1 minute. Remove from the heat and serve immediately.

Nutrition Information (per serving)

• Calories: 783
• Fat: 59.4 g
• Protein: 50.7 g