Directions

1. Season chicken with salt and pepper and coat in flour.
2. Heat half the avocado oil in a skillet over medium-low heat.
3. Sear chicken, for about 10 minutes, then flip and cook for another 2-3 minutes and set aside.
4. Add the remaining avocado oil to the skillet. Saute minced shallot and minced garlic, until softened about 3-4 minutes. Add a pinch of red pepper flakes and capers.
5. Deglaze the pan with white wine, scraping up any browned bits stuck on the pan. Let reduce then stir in chicken stock. Bring to a simmer and then add the chicken back in. Reduce heat to medium-low and simmer until the sauce is reduced by about half, 4-6 minutes.
6. Turn the heat off then add butter. Gently stir the butter into the sauce then season to taste.
7. Transfer to a serving platter and garnish with fresh parsley and lemon slices.
8. Serve over mashed potatoes or alongside cooked pasta.