4 (6-oz.) boneless skinless chicken breast halves
1/2 tablespoon sea salt
1 teaspoon freshly ground black pepper
1/4 cup almond flour, or use almond meal
1/4 cup arrowroot starch
2 tsps. kudzu (root starch) dissolved in 1 tbs. cold water
2 eggs, beaten
1/4 cup coconut oil
2 tablespoons Ghee or coconut oil
1 small white onion, chopped
2 cloves garlic, minced
½ cvup lemon juice
¾ cup chicken broth
¼ cup capers, drained and rinsed
¼ cup chopped flat leaf parsley


On a clean work surface, pound chicken between 2 sheets of plastic wrap or parchment paper to 1/4-inch thickness; set aside.
In a shallow bowl, combine salt, pepper, almond flour (or almond meal) and arrowroot starch.
Place the beaten eggs in another shallow bowl.
Coat the chicken first in the dry mixture, then in the egg, then again in the dry mixture (to thoroughly coat); set aside.
Melt the coconut oil in a large skillet over medium-high heat. Add chicken and cook for 3 to 4 minutes per side or until golden brown and juices run clear; transfer to a paper towel lined pan to drain.
In another large skillet, melt the ghee (or 2 tbs. coconut oil) over medium-high heat; Add onion and garlic and cook until onion is soft.
Add lemon juice, broth and capers; bring mixture to a simmer; add kudzu and whisk; simmer a few minutes until sauce thickens then remove from heat.

To serve, drizzle chicken with some of the lemon sauce and garnish with
chopped parsley.

Serve with baked yams sprinkled with cinnamon and steamed asparagus.