Delicious and minimal step recipe that helps you enjoy this classic, without all of the butter!
Dry chicken off with paper towels (much easier to manage) for the next step.
Butterfly & pound chicken thin (this is a critical step in order to cook the chicken easy/quick without burning the coating). If you don't have a meat mallet, I use my rolling pin & whack the heck out of it! I typically place my chicken in between 2 sheets of waxed paper & then pound it.
Put almond flour on a plate (this is what you will "dredge" or coat the chicken in.
Heat the oil in a large skillet, over medium heat...this is a great time to also start your water to boil, for your noodles.
Season the chicken with salt & pepper on both sides & then dredge on all sides with almond flour.
Saute in oil for 2-3 minutes on both sides until golden brown, then set aside.
After all chicken has been cooked, add the garlic & sautee until fragrant.
Next, add 1/4 c of chicken broth to the pan to "deglaze" the pan.
Add broth, lemon juice, honey & capers, stirring while simmering until the liquids have reduced by half. About 2 - 3 minutes.
To serve: plate pasta, then chicken, then drizzle sauce generously over the dish! Enjoy!