Optional garnishes- I usually serve alone, but chopped parsley, capers and feta or parmesan cheese are good add ins!
Preheat oven to 300 degrees (this is just to keep the chicken warm)
Butterfly the chicken by cutting in half lengthwise and flatten using a meat hammer or the bottom of a cast iron skillet until about 1/4 to 1/2 inch thick.
Mix the almond flour and spices on a plate until well mixed.
In a bowl, beat the eggs with the water until frothy.
Melt 2 tablespoons of butter in a large skillet over medium high heat.
Dip the chicken in the egg mixture and drip well, then into the almond mixture and then back into the egg quickly.
Place chicken in heated skillet and cook 3-4 minutes per side until browned and no longer pink on the inside (This may take two rounds to fit all the chicken. Use another 2 tablespoons of butter for the second round).
Remove chicken and keep warm in the oven on a baking sheet.
Add the wine (if using) to the pan to de-glaze.
Cut the lime in half and squeeze one half into the pan with the wine. Thinly slice the other half.
If using capers, drain them and add to the sauce now.
Reduce the mixture by about half and then add in the remaning butter until melted.
Remove chicken from the oven and drizzle some of the sauce over each piece.
Top each with fresh parsley and parmesan or feta cheese (optional)
Garnish with a thinly sliced piece of lime.
Recipe by Wellness Mama® at https://wellnessmama.com/4316/chicken-piccata/