Ingredients
The following ingredients have 4 Servings
- 4 medium boneless skinless chicken breasts
- 1/2 cup arrowroot starch
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp ghee, divided ((or coconut oil for dairy free))
- 3 cloves garlic, minced
- 1 lemon, juice of ((plus more for serving with lemon wedges))
- 1/4 cup white wine vinegar
- 1/4 cup chicken broth
- 1/4 cup capers
- 2 tbsp fresh parsley, chopped
Instruction
- Place arrowroot starch in a shallow dish. Add salt and pepper and whisk. Gather/prep remaining ingredients to have them ready to go.
- Dredge the chicken breasts in the flour mixture to lightly coat.
- Place a large pan over medium heat and add 1 tbsp ghee. Once hot, add the chicken to the pan to cook undisturbed for 4-5 minutes, until a brown crust has formed. Flip and cook another 4-5 minutes on the other side. Remove and set aside on a plate.
- Turn heat down to low. Add ghee to the pan and let it melt, then add the garlic. Cook garlic on low heat for 2-3 minutes, stirring occasionally.
- Add vinegar, chicken broth and capers to the pan. Turn heat up to bring to a quick simmer and then return heat back to medium-low. Scrape up any bits from the bottom of the pan.
- Return chicken to the pan and simmer for 3-4 minutes, or until fully cooked.
- Remove pan from heat and mix in the lemon juice. Spoon some of the sauce over the chicken to coat. Sprinkle with chopped parsley and serve.
