Chicken Piccata – Haylie Pomroy

Ingredients

• 4 boneless, skinless chicken breasts
• 12 ounces brown rice vermicelli (angel hair) pasta
• 4 tablespoons olive oil
• 1/4 cup oat flour or almond flour
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 shallot, minced
• 1 cup chicken broth
• Juice of 2 lemons, plus 8 thin slices lemon
• 1/2 cup coconut milk or unsweetened almond milk creamer
• 1/4 cup capers
• 1/4 cup chopped fresh flat-leaf parsley leaves