INGREDIENTS:

For the Chicken:

• 2 boneless, skinless chicken breasts, halved horizontally

• 4 tablespoons gluten-free flour

• 2 tablespoons arrowroot starch

• ¼ cup pecorino romano, finely grated

• 2 teaspoons garlic powder

• 1 teaspoon sea salt

• 1 teaspoon pepper

• 1 tablespoon avocado oil

• 1 tablespoon grass-fed butter

For the Sauce:

• 1 tablespoon avocado oil

• ½ cup almond milk

• 1¼ cup chicken bone broth

• 2 tablespoons capers

• 1 tablespoon water

• 2–3 tablespoons lemon juice

• 2–3 tablespoons parsley, chopped

• gluten-free brown rice pasta, cooked

DIRECTIONS:

1. In a shallow bowl, add the flour, arrowroot starch, cheese, garlic, salt and pepper and mix well.

2. Coat the chicken in the mixture and set aside.

3. In a medium sauce pan, over medium-high heat, add the avocado oil and butter.

4. Fry the chicken until golden on each side, about 3–5 minutes, or until chicken reaches 165 F. Then transfer chicken to a plate.

5. Reduce heat to medium-low and add the avocado oil, broth, almond milk and water.

6. Add the extra chicken rub mixture to the pan, along with the capers and allow the sauce to simmer for 2 minutes or until it thickens.

7. Add the lemon juice and allow to simmer for 2 minutes.

8. Serve chicken over cooked pasta, topped with sauce.