Cut the chicken breats in half and set aside. In a shallow dish, add the almond flour. In another shallow dish, add the egg and beat until the yolk and white are well incorporated
Place a piece of parchment paper over top of a cutting board and place the four pieces of chicken on top of the parchment. Place another piece of parchment over top of the chicken. With a meat mallet, pound the chicken until it's about ¼-1/2 inch in thickness
Place a large skillet on the stove top over medium heat. Add the olive oil or avocado oil to the pan and allow to heat while you bread the chicken
To bread the chicken, place one piece in the egg and make sure to dip in the egg on both sides. Transfer to the almond flour and dip on both sides until the chicken is well coated. Once coated, place in the hot oil and continue with the reminaing three pieces
Once the chicken is brown and cooked through, about 4 minutes on each side, carefully remove from the pan doing your best to keep the breading on the chicken. If some sticks to the bottom of the pan, that's okay
Add the minced garlic to the pan and allow to cook for one minute until lightly golden brown making sure not to burn. Once cooked, add the chicken stock or broth, lemon juice and salt. Cook for 2-3 minutes
In a small dish, combine the tapioca starch and the water and mix
Add the tapioca and water slurry mixture to the pan and stir. The sauce will start to thicken. Once thick, add the chicken to the sauce and cook for another minute or two. Top with the capers and serve. Enjoy!