Chicken Piccata (gf)

4-6 flattened chicken breasts
2 garlic cloves finely chopped
1/2 cup almond flour or flour (season with salt and pepper, and 1 tsp. garlic powder)
2 tablespoons lemon juice
2-4 tablespoons capers
1/2 cup chicken broth or 1/4 cup white wine and 1/4 cup chicken broth
1-2 tablespoon oil
1 tablespoon butter (optional, add extra oil instead)
Salt and pepper
1 tablespoon arrowroot powder (you may use Wondra or flour if you are not gluten intolerant)

Directions:

-Pound flat chicken breast so they are 1/8-1/4 inch thin, lightly salt and pepper both sides
-Lightly coat chicken with seasoned almond flour
-Heat skillet with butter and oil, brown chicken on both sides (5-8 minutes) Remove from heat and set aside and cover to keep warm
-Add finely chopped garlic (you made need to add 1 Tb. of olive oil) and cook until lightly browned
-Add wine and chicken brother, or just chicken broth, and lemon juice to de-glaze pan
-Add chicken back to pan and add capers
-Cook on medium to low heat until chicken is cooked through (5-10 minutes)
-Place 1/4 cup of liquid in cup and add arrowroot powder. Mix until dissolved. Add mixture to pan with chicken, reduce heat and simmer until slightly thickened.

*If you you prefer to use regular flour, make sure to only lightly dust the chicken. Shake remaining off. Too much flour = gooey mess.