Step 1

Preheat the oven to 350°F.

Step 2

In a small bowl, mix together the Parmesan and almond meal and set aside on a shallow plate. Season both sides of the chicken with some salt and pepper then lightly dredge in the Parmesan mixture and let rest for a few minutes.

Step 3

Add the olive oil and butter in a medium-size non-stick skillet and allow it to preheat over medium heat, then add the chicken breast and let them sear on both sides just for a couple of minutes (keep an eye on it to make sure the almond meal doesn't burn). Place them on a baking sheet and pop them in the oven for about 8 minutes to finish cooking them through.

Step 4

Add the wine, stock, capers and lemon juice in the same skillet and cook over medium-high heat until it reduces by half. Finish with some fresh parsley and drizzle over the chicken.