What you'll need:
4 free range chicken breasts
about 1 cup of almond meal
1 cup of chicken broth
juice of 1 lemon
3 cloves of garlic, crushed
half a can of artichoke hearts quartered
1T. of capers, rinsed
1T. of Paleo approved butter (I use Earth's Balance gluten/casein free)
Start by pounding out the chicken breasts with a meat mallet. You know the drill. Pound them like they just slapped your mama. Get them nice and thin. Whisk up your egg in a bowl and pour out some almond meal onto a plate. Take a chicken breast and dip it in the egg then coat it with the almond meal.
Put your olive oil in a saute pan and get it hot. I will let you be the judge on how much to use. I am not fearful of olive oil so I probably use about a quarter of a cup all together. When the oil is hot put one chicken breast in the pan. When the edges are browned flip it over. Remove it from the pan. If you over did it on the oil, blot it off with some paper towels and flog yourself repeatedly. Cook the remaining chicken breasts one by one removing them to a plate. Cover with foil to keep them warm.
Here comes the best part. Keeping the pan hot, pour in the chicken broth. Stand back or you will get a chicken facial. Scrape the bottom of the pan to loosen all the browned bits. That is where all the deep flavor comes from. Add in the crushed garlic and lemon juice. Boil the sauce rapidly and reduce it by half. Finish the sauce with the butter and stir it in really well. Smell it. That's called nirvana. Add the artichokes and rinsed capers. Heat them through and poor over top of chicken. Try not to eat the whole pan.