4 boneless, skinless chicken breast cutlets (about 12 ounce)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 cloves garlic, thinly sliced
2 tablespoons capers, rinsed under cold running water
1 tablespoon coconut flour
1 cup low-sodium chicken broth
4 ounces artichokes, chopped
1 lemon, zest and juiced (about ¼ cup)
4 tablespoons unsalted butter, grass-fed
3 tablespoons chopped parsley
Sprinkle the chicken with salt and pepper. Warm a large pan over medium-high heat and add the coconut oil. Add the chicken and cook 2-3 minutes on each side, turning once or twice, until the chicken browns. Add the garlic cloves and cook 1 minute more until the garlic becomes fragrant.
Add the capers, coconut flour and stir. Add the chicken broth, artichokes, lemon zest and juice, and bring to a simmer about 1 minute. Turn the heat to low and stir in the butter and sprinkle with the parsley. Serve immediately.