1 tbsp. fresh parsley, chopped
2 tbsp. unsalted grass fed butter
1 tbsp. capers, drained
1/2 cup low-sodium chicken broth
1 small shallot, peeled and minced (about 2 tablespoons)
2 tbsp. olive oil
1/4 cup almond flour
1/4 tsp. ground black pepper
1/2 tsp. sea salt
2 boneless organic, skinless, chicken breasts, pounded until 1/2 inch thick
1 large organic lemon