Next, combine almond flour, tapioca flour & sea salt together in a bowl.
Pound out chicken breasts to 1/2 inch thick and cut both breasts in half to get 4 cutlets.
Dip and coat chicken pieces in flour mixture, shaking off excess flour.
Once your skillet is really hot, brown each piece of chicken 4-5 minutes on each side.
After the chicken is browned, remove each piece and set aside. Add the sauce ingredients to the skillet and whisk constantly on low for 2-3 minutes. Add the chicken back to the skillet with the sauce and place in a 350 degree oven for 15 to 20 minutes to finish cooking.
Serve chicken over cauliflower rice and garnish with capers, fresh parsley and an extra squeeze of lemon juice if desired. Make sure to drizzle extra sauce over the cauliflower and chicken.
One of my favorite kitchen tools is my garlic press.It makes my life so much easier and I use it almost everyday in my recipes. If your sauce is too thick, add in a little more chicken stock or coconut milk and whisk. If you want your sauce thicker, stir together a teaspoon or two of tapioca with chicken stock in a small cup and then add to sauce. Don't forget to add extra sea salt if needed for flavor.