Pan Seared and Baked Chicken with Creamy Lemon Caper Sauce

Directions

1. 1
   Preheat the oven to 350 F. Prepare a large baking sheet.
2. 2
   Heat a pan with 1 tablespoon olive oil over medium-high heat.Pound to flatten all chicken breasts to uniform thickness. Or slice horizontally to reduce thickness.Prepare 2 shallow plates, one with almond flour and the other with beaten egg. Season both sides of the chicken breasts with salt and pepper. Dip each chicken breast first in the flour, patting down with the flour to coat well, and then in the egg, coating both sides.
3. 3
   Transfer the chicken to the hot pan. Cook until the chicken is golden brown, about 1 minute per side.
4. 4
   Transfer the chicken to the baking sheet. Repeat for all chicken breasts. Turn off the heat.
5. 5
   Transfer the baking sheet with the chicken to the oven.
6. 6
   Bake until the chicken is cooked through (internal temperature of at least 165 F), about 20 to 30 minutes, depending on the thickness of the chicken breasts.
7. 7
   Transfer the chicken breasts to a serving plate.While the chicken is baking, add 1 tablespoon of olive oil to a pan over medium heat.
8. 8
   Add garlic, onions, and capers, cooking until the garlic browns, about a minute, stirring occasionally.
9. 9
   Add lemon juice to the pan and stir.
10. 10
    Add heavy whipping cream and butter, stirring until the butter has melted.
11. 11
    Let the sauce simmer until thickened, stirring occasionally. Reduce the heat to low to keep the sauce warm while you wait for the chicken to bake.When the chicken is cooked, give the caper sauce a stir and pour it over the chicken and zucchini noodles.
12. 12
    Serve immediately.Nutrition Info
13. 13
    This recipe yields 9 g net carbs per serving.Nutrition Facts Per Serving
14. 14
    Calories 1110 Total Fat 84g128% Saturated Fat 36g180% Trans Fat 0g Cholesterol 497mg166%Sodium 940mg39%Potassium 800mg23%Total Carb 13g4% Dietary Fiber 4g16% Sugars 3.5g Protein 65g Vitamin A 41% · Vitamin C 27% · Calcium 14% · Iron 21%