3 Chicken Breasts (cut in half length wise to make them a bit thinner). I used approximately 2.5 pounds of chicken for this recipes.
3 TBSP of Olive Oil
4 TBSP of Real, Grass-fed Butter (or Ghee to make it Whole30 Compliant)
¼ Cup of ArrowRoot Powder (YES! This is Whole30 Compliant and a great option for thickening)
Salt + Pepper to taste
¼ Cup of Fresh Chopped Parsley
⅓ Cup of Fresh Lemon Juice
¾ Cup of Chicken Broth
¼ Cup of Capers
1 TBSP of Minced Shallots
1 TBSP of Minced Garlic
Instructions
Slice the Chicken Breasts length wise, and butterfly if needed. The thinner they are the better for cooking.
Season both sides of Chicken in Salt and Pepper (to your taste) and then cover both sides in Arrowroot Powder.
Add Ghee (or Butter) and Olive Oil to a large skillet over Medium-High heat.
Add Chicken to Skillet when hot. Cook for 4-5 minutes on each side, or until chicken is cooked through.
Remove the Chicken and place on a separate plate when it is cooked. Now we will work on the "gravy!"
Remove the skillet from the hot burner. Add your lemon juice, chicken broth, capers, mince shallots and minced garlic. Stir together and with the sauce that was already in the skillet. Return skillet to heat and bring to a light boil. Taste the sauce and add salt or pepper if needed. You can also add a tablespoon of Arrowroot Powder if you want the sauce a bit thicker. (Again, this is still whole30 compliant!)
Add your Chicken back into the skillet, lower heat to Medium-Low, cover and let it simmer for 5 minutes.
Serve in the skillet or on a platter. Garnish with the fresh chopped parsley and lemon slices.
ENJOY!
Recipe by 2 Cats and Chloe at http://www.2catsandchloe.com/2015/11/paleo-whole30-lemon-chicken-dinner.html