Place the boneless chicken breasts in between two sheets of plastic wrap. Using a mallet or a something heavy (I used a cast iron skillet), pound the chicken until it’s about 1/4-inch thick. This will release some stress. It’s good for you. Remove the top layer of plastic wrap and sprinkle both sides of the chicken breasts with a few pinches of salt and pepper.
In a medium bowl, crack in the egg and whisk. In another plate or shallow bowl, place the almond meal and add 1/4 teaspoon salt; mix together. Dip the chicken in the egg, allowing any excess to run off, and then proceed by coating it in the almond meal. Repeat with the remaining chicken breasts or thighs.
In a medium skillet or saute pan, set over medium heat, add the olive oil. When the oil is hot, add the chicken (you may need to cook this in batches depending on the size of your pan). Cook the chicken on its first side for 3 to 4 minutes, flip and then cook on the opposite side for an additional 3 to 4 minutes. Repeat with the remaining chicken. Set aside. (You may need to take a paper towel and clean the pan in between batches.)
In the same clean-ish pan (I used a paper towel to clean any bits of almond flour out), add a tablespoon of ghee. When melted, pour in the chicken stock, yellow onion, a few pinches of salt and crushed red pepper; cook until the onion has softened, about 5 minutes. Stir in the Italian parsley, capers and lemon juice. Ladle over the chicken and serve alongside some warm potatoes. Garnish with lemon wedges (I placed mine over my stove-top range to get a bit of color!).