2 chicken breasts, butterflied then cut in separate halves
1/3-1/2 cup cassava flour (or sub gluten-free flour blend or regular flour if not gluten-free)
juice of 1/2 lemon
3 slices from other half of lemon
3 tablespoons drained capers
1 cup chicken broth
salt and pepper
chopped parsley (optional, to garnish)
Place the butterflied chicken breasts between two sheets of parchment paper and pound with a flat heavy object of choice! Flatten until maybe 1/3" thin.
Place the flour in a bowl and season with salt and pepper. Rinse the flattened chicken pieces in water, then coat both sides in the flour.
Heat a skillet over medium heat and then add oil. Add the chicken pieces and sear for 1-2 minutes on each side until slightly browned. Remove chicken to a plate.
To the same pan add the lemon juice, slices, capers, and broth. Simmer for a minute or two then add the chicken back to the pan. Simmer for 5 minutes or until the chicken cooks through and the sauce thickens.
Serve on a plate topped with parsley. Rice and vegetables make good sides.