- 2 chicken breast, skinless and boneless; cut horizontally and pounded to 1/4 inch thickness
- salt and pepper, freshly cracked, to taste
- 4 tbsp almond flour, or regular flour
- 3 tbsp butter, unsalted; divided
- 2 tbsp olive oil
- 1/3 cup lemon juice, fresh
- 2/3 cup chicken broth
- 3 tsp capers, baby; drained
- 2 tsp garlic, minced
- 1/2 tsp Italian seasoning
- 1/4 tsp paprika, smoked (optional)
- 1 15 oz can chickpeas, no-salt; rinsed and drained
- 1 cup kale, stems removed and chopped
- lemon, wedges, for garnish (optional)
- Season chicken with salt and pepper and dust with a light coating of flour, shaking off any excess.
- Heat 1 tablespoon of butter and olive oil in a large non-stick skillet set over medium-high heat. Add chicken and cook for 3–4 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside.
- Add remaining butter, lemon juice, chicken broth, capers, , garlic, Italian seasoning, and paprika (if using) to the skillet. Return skillet to medium heat and bring to a boil while scraping down the brown bits. Add chickpeas and cook for 1-2 minutes, allowing the sauce to simmer and thicken.
- Add kale and then the chicken back to the skillet and cook for an additional 2 minutes or until the kale has wilted and the chicken is heated through.
- Adjust seasonings as needed and sprinkle with fresh parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley and lemon wedges, if desired.