Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup arrowroot flour
  • 2 teaspoon fine sea salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons butter, separated (see notes)
  • 1 tablespoon avocado oil
  • 1 shallot or small onion, sliced thin
  • 3 garlic cloves, finely minced
  • 3/4 cup chicken broth
  • 2 tablespoon lemon juice
  • 1/4 cup capers
  • 1/4 cup chopped fresh parsley

Instruction

  • Place arrowroot flour in a wide shallow bowl and set aside.
  • Pat chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate.
  • In a skillet over medium-high, heat 1 tablespoons butter and 1 tablespoon of oil. Once hot, add chicken to skillet, working in batches if needed, to brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside. Add more oil between batches if necessary.
  • Once chicken has finished, turn heat down to medium and add shallot and garlic to skillet and sauté until soft, about 3 minutes.
  • Add lemon juice, broth, capers, 1 tablespoon butter, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and bring to boil, scraping up any browned bits and stirring to combine.
  • Turn down heat to simmer and add back chicken, cooking until sauce has thickened, about 5 minutes.
  • Turn off heat and add parsley, taste and add more lemon juice if desired.