Peel with Zeal
Butterfly and pound chicken into thin filets.
Dip in egg and then almond flour mix.
Sear both sides of the chicken and move to plate.
Fry garlic then add wine, capers, lemon juice and zest. Whisk in butter.
Return chicken to pan. Heat until cooked through.
Garlic Green Beans
Balsamic Baked Mushrooms