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Lemon Chicken Skillet

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Ingredients
  

  • 4 thin-sliced chicken breasts
  • salt and pepper to season
  • 1/2 cup gluten-free flour or tapioca flour (Whole 30), reserve 1Tbsp on the side
  • 1 Tbsp avocado oil
  • 2 Tbsp ghee, divided
  • 1 shallot, minced
  • 4 garlic cloves, minced
  • 3 cups chicken broth
  • 1/4 cup lemon juice
  • 1/2 cup coconut milk
  • 1 lemon, sliced
  • 2 Tbsp fresh parsley, chopped

Instructions
 

  • Season chicken on both sides with salt and pepper.
  • Place flour on a plate, while reserving 1 Tbsp flour on the side. Dredge chicken breasts with flour until evenly coated.
  • Add 1 Tbsp ghee and 1 Tbsp avocado oil to large skillet over medium high heat.
  • Add chicken to to heated skillet and cook until golden brown, about 4 minutes on each side. Remove from skillet and set aside.
  • Add remaining Tbsp of ghee to pan and add garlic and shallot to pan. Cook while stirring for about 1-2 minutes. Add the 1 Tbsp of flour and mix well while cooking for 1 more minute.
  • Pour in the chicken broth and scrape the brown bits from the bottom of the pan. Add lemon juice, coconut milk, and stir to mix well while bringing to a simmer for about 3-4 minutes.
  • Add chicken back into the pan. Add lemon slices and top with fresh chopped parsley and continue to cook for 5-6 minutes.
  • Serve with your favorite side and enjoy!
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