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
Instructions
Melt butter/ghee in a large skillet over medium heat.
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.
Remove your chicken from skillet, then set aside and cover.
In that same preheated skillet, add crushed garlic cloves and saute for 1 minute, over medium, just until fragrant.
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.
Add in your honey, lemon juice + zest, and gluten free flour, then whisk briskly until the flour is well incorporated.
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.
Remove from heat, and sprinkle with fresh chopped herbs.
Serve with asparagus, green beans, or broccoli and quinoa or brown rice.
Spoon sauce over everything, and enjoy!
