4 chicken breasts, boned and split (I always used skinned and I have even used boneless thighs)
nut flour seasoned with salt, pepper, and fresh garlic pressed
1/4 cup butter
2 lemons or more to taste
3 ounces capers
1/4 cup parsley
1. Pound chicken breasts lightly, dredge in seasoned flour and brown in butter.
2. Pour juice of 2 lemons over chicken.
3. Reduce heat, cover and cook 8-10 minutes (or until cooked through).
4. Add capers and parsley; stir and baste chicken with pan juices. YUM!!!