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.