Chicken PicCata

Chicken Piccata
Serves 4

Ingredients 
1 pound boneless, skinless chicken breast pounded thin or buy thin sliced
Zest of one lemon
½ teaspoon salt
½ teaspoon pepper
½ cup cassava flour
5 tablespoons grassfed ghee, separate
2 tablespoons olive oil, separate
⅓ cup lemon juice
½ cup chicken stock
3 tablature capers, rinsed
¼ cup chopped parsley

Directions

1. On a large plate or shallow dish, combine cassava flour, lemon zest, salt and pepper and mix well.
2. Melt 2 tablespoons ghee and one tablespoon olive oil in a large saucepan over medium heat.
3. Dredge half the chicken in the flour mixture and shake off any excess flour. Carefully lay the chicken in the heated pan and cook 3-4 minutes per side.
4. Set chicken aside on a plate and add two more tablespoons ghee and one tablespoon olive oil to the pan.
5. Dredge remaining chicken and cook 3-4 minutes per side. Set chicken aside on the plate.
6. Reduce heat to medium-low and add the lemon juice, broth, and capers to the pan, scraping up and browned bits.
7. Bring liquid to a boil then reduce heat to low and simmer 5 minutes.
8. Add remaining tablespoon of ghee and parsley and mix until ghee is melted. 
9. Return chicken to pan and turn to coat, heat for 3 minutes. Serve immediately.