Chicken breast with capers

Mushrooms boost the immune system. Capers, which are pea-sized flower buds, contain vitamin K and iron. They are not easily available but can be ordered online or bought from specialty shops. Coconut and olive oil promote healthy brain function.


» 2 boneless butterflied chicken breasts
» 1/3 cup almond flour (roast and dry grind)
» 5 tbsp olive oil
» 6 tbsp coconut oil
» 1/3 cup fresh lemon juice
» 1/2 cup chicken broth
» 1/4 cup capers
» Salt, pepper to taste
» 2 packets sliced mushrooms

Preparation guide

» Season chicken with salt and pepper. Pour almond flour in a bowl and coat chicken with it, shaking off excess flour.

» Pour two tablespoons of coconut oil and three tablespoons olive oil in a large skillet and cook over medium high heat. When the mixture starts to sizzle, add two pieces of chicken and cook until brown, flip and cook the other side until browned. Remove and transfer to a plate.

» Add two more tablespoons of coconut oil and another two tablespoons olive oil. When this mixture starts to sizzle, add two more pieces of chicken and brown both sides as with the first batch. At the same time, add mushrooms and saute for five minutes. Remove pan from heat, and add chicken to the plate.

» In the same pan, add the lemon juice, stock, and capers. Bring to boil, transfer the chicken to the pan and simmer for five minutes. Remove the chicken to a serving dish. Add the two remaining tablespoons of coconut oil to the sauce and whisk.

» Pour sauce over chicken.

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