Paleo Lemon Chicken Piccata

0 Prep the chicken. Preheat the oven to 400°F. Slice the chicken breasts lengthwise into thinner cutlets, then pound to about ¼-inch thickness using a meat mallet.
1 Make the sauce base. In a mixing bowl, whisk together the melted ghee or butter, garlic-infused olive oil, chicken stock, and fresh lemon juice. Pour into a lightly greased baking dish.
2 Make the dredge. In a large bowl, combine almond flour, 1-2 tbsp tapioca flour (or arrowroot starch), sea salt, and black pepper. Mix well to evenly distribute the starch.
3 Coat the chicken. Dredge each chicken cutlet in the flour mixture, coating both sides evenly. Place the coated chicken on a baking sheet briefly to rest (this helps adhesion).
4 Assemble the baking dish. Transfer the chicken cutlets into the prepared baking dish, ensuring the tops remain above the broth mixture so they brown instead of simmering.
5 Add capers and bake. Sprinkle the capers over the chicken. Cover and bake for 40 minutes, or until the internal temperature reaches 165°F. Garnish with fresh parsley and lemon slices.