Ingredients
- 1 lb. boneless skinless chicken breast cutlets
- sea salt and freshly ground black pepper, to taste
- 2 Tbsps clarified butter/ghee, or unrefined coconut oil
- 6 fresh garlic cloves, crushed whole
- 1/2 cup chicken bone broth
- 2 Tbsps raw honey
- juice & the zest of 1 lemon
- 2 tsps gluten free flour, or Arrowroot powder
- freshly chopped parsley or basil
- Additional lemon slices for garnish
Directions
- 1
Melt butter/ghee in a large skillet over medium heat.
- 2
Season your chicken with sea salt and pepper on both sides, then saute until golden browned and juices run clear, about 4-5 minutes on each side.
- 3
Remove your chicken from skillet, then set aside and cover.
- 4
In that same preheated skillet, add crushed garlic cloves and saute for 1 minute, over medium, just until fragrant.
- 5
Pour in your chicken broth and bring to a simmer, scraping all the brown bits from the bottom of the pan with a wooden spoon.
- 6
Add in your honey, lemon juice + zest, and gluten free flour, then whisk briskly until the flour is well incorporated.
- 7
Continue to simmer and stir until your sauce thickens a bit, then return chicken to your skillet and spoon some sauce on top. Cook another minute until just heated through.
- 8
Remove from heat, and sprinkle with fresh chopped herbs.
- 9
Serve with asparagus, green beans, or broccoli and quinoa or brown rice.
- 10
Spoon sauce over everything, and enjoy!