Chicken Piccata

This dish turned out saucy and salty. I served mine with a side of broccoli but it would also taste delish with a side of pasta, risotto, or rice. Full details below ⤵️

Ingredients:
2 chicken breasts
2 shallots finely chopped
2 garlic cloves minced
1/4 cup lemon juice
1/2 cup chicken stock
2 tbsp butter
1 tsp flour or wondra
1 tbsp capers
Lemon zest
Almond flour or regular flour
Salt, pepper, galic powder

Directions:
1. Cover the chicken breasts with plastic wrap and pound until thin. Pat dry with a paper towel.
2. In a bowl, add in the flour, salt, pepper, and garlic powder. Dredge the chicken on both sides until well coated in flour.
3. In a sauce pan on medium-low heat, add a little bit of olive oil and 1 tbsp of butter. Let the butter melt and then pan fry the chicken breasts until golden on each side (about 4 minutes on each side). Remove the chicken from the pan.
4. In the same sauce pan, add the minced garlic, finely chopped shallots, capers, and 1 tbsp of butter. Season with a little bit of pepper. Mix in the lemon juice and chicken stock. Add in 1 tsp of flour or wondra to thicken the sauce and continuously stir.
5. Add the chicken back into the pan and cover with a lid for 10 minutes, until the chicken is golden and cooked through.
6. Plate the chicken and top off with more sauce, a few capers to garnish, and fresh lemon zest.