Ingredients
Units
Scale
- 1 lb chicken breast
- Salt and pepper to taste (omit pepper for AIP)
- 2 1/2 tbsp arrowroot starch
- 2 tbsp olive oil
- 1 tbsp ghee (omit for AIP and use more olive oil)
- 3 cloves of garlic, minced
- 1 shallot, sliced thin
- 1/2 cup chicken broth
- Juice of one lemon
- 2 tbsp white wine vinegar
- 1/4 cup coconut milk
- 2 tbsp capers
- 3–4 lemon slices
- 1 tbsp parsley, chopped
Instructions
- Slice the chicken horizontally to make two thin cutlets from each chicken breast.
- Pat the chicken breast dry and add to a shallow bowl. Season with salt and pepper and dredge with arrowroot starch until the chicken is coated.
- Heat the olive oil over medium heat in a large skillet. Once the oil is hot, carefully add the chicken breast. Sear for 3-4 minutes on each side, carefully rotating to brown the skin. Remove from the pan and set aside on a clean plate.
- Reduce the heat and add the ghee, allowing it to melt. Add the garlic and shallot and saute for 2-3 minutes or until fragrant.
- Pour in the broth, lemon juice, white wine vinegar, coconut milk and capers. Stir to combine and bring to a low simmer.
- Add the chicken to the pan along with the lemon slices. Simmer for 8-10 minutes, basting in the sauce often, and rotating the chicken at least once. The chicken should be cooked through to 165 F and the sauce should be thick.
- Serve topped with fresh parsley, lemon slices, 2-3 spoonfuls of the sauce, and with sides of your choice.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 20
- Category: Main Dishes
- Method: Stove Top
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 324
- Fat: 16.5g
- Carbohydrates: 21.1g
- Fiber: 1.1g
- Protein: 27.1g