BAKED CHICKEN WITH ARTICHOKES AND CAPERS RECIPES

Steps:

• Pound the chicken and season with salt, pepper, and garlic powder.
• Take a bowl and add almond flour and grated parmesan cheese; mix well.
• Heat a large skillet on medium-high, add 2 tablespoons of butter and let it melt.
• Meanwhile, coat the chicken breasts into the almond flour mixture and set aside.
• Once butter is melted and ready to cook. add in the coated chicken pieces and cook for 3-4 minutes per side or until cooked through.
• Once cooked, transfer to a plate and let it cool.
• Add in remaining butter, chicken broth, vinegar, capers, lemon juice, and cook for 4-5 minutes or until the sauce has reduced a bit.
• Return the chicken to the pan and simmer for another 5 minutes.
• Done! Transfer to a plate and pour in the sauce over the chicken and serve with cauliflower or roasted asparagus. Top with more parmesan or romano cheese if desired.

Steps:

• Slice chicken breasts in half crosswise into 4 cutlets and lightly pound each piece between sheets of plastic wrap until an even thickness (about ½" thick or less). Season lightly with salt. Place flour in a medium shallow bowl. Working one at a time, place cutlets in bowl and toss to coat in flour. Knock off excess flour and transfer to a plate.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Working in batches if needed to avoid overcrowding the pan, cook cutlets, without moving them, until deeply browned underneath, about 2 minutes. Turn over and cook on the other side just until chicken is nearly cooked through, about 30 seconds. Transfer to a clean plate.
• Add garlic and remaining 1 Tbsp. oil to the skillet and cook, stirring often and reducing heat if needed to keep garlic from scorching, until golden brown, about 2 minutes. Add wine and capers and cook, swirling pan and scraping up any browned bits stuck to the bottom of skillet, until liquid is almost completely evaporated, about 3 minutes. Add ½ cup water, followed by the butter. Swirl pan vigorously while butter melts to help it form an emulsion with water, about 1 minute.
• Return chicken to skillet and simmer until chicken is cooked through and sauce is thick enough to coat a spoon, about 2 minutes. Remove from heat and stir lemon juice into sauce; season with salt. Transfer chicken and sauce to a platter and top with parsley; serve with lemon wedges.