½cupwhite wine vinegarcan sub champagne vinegar or regular vinegar
3tbs.butter or ghee
1tbs.olive oil or avocado oil
juice from half a lemonplus slices for serving
Start by cutting the chicken breasts up into bite-sized, 1" pieces.
In a mixing bowl, use a whisk to combine the almond flour, salt, pepper and garlic powder.
Add the chicken pieces into the flour mixture and toss to coat.
In a large skillet, warm 2 tbs. olive oil then add in chicken. Let cook for 3-4 minutes before using tongs to flip, cooking the opposite side for another 3-4 minutes. Test to see if the chicken is cooked through by slicing into one piece; no pink should remain.
Remove cooked chicken from pan and use a paper towel to carefully clean out any remaining crumbs.
Make sauce by heating another 1 tbs. olive oil, then add minced garlic. Cook for one minute before adding vinegar, chicken stock and lemon juice. Let sauce simmer and cook down for 3-4 minutes before whisking in butter. Add chicken back to pan and top with capers and lemon slices!