6small artichokestrimmed and steamed and then quartered or 1 can artichoke hearts
6spears asparagustrimmed and halved
Put the almond flour, salt and pepper on a plate and stir to mix. Dredge the chicken on both sides until evenly coated in the almond flour.
Heat the olive oil in a large frying pan on medium heat. Cook the chicken breasts for approximately 4 minutes per side until golden in colour. Remove the chicken from the pan once cooked and set aside.
Add the diced onion and garlic to the pan and cook for about 3 minutes until the garlic become fragrant and the onions slightly soften. Pour in the chicken stock, white wine vinegar and asparagus spears and cover to allow the sauce to simmer until it has reduced to about half and the asparagus has cooked. The asparagus should be tender but not mushy.
Add in the lemon juice, capers and artichoke hearts and return the chicken to the pan. Cook for 3 to 4 minutes until everything is warmed through and then sprinkle with parsley before serving.