About the Recipe
1.5 lbs boneless skinless chicken breast
salt and pepper
1/2 cup + 1 tbsp arrowroot flour, potato starch, or cassava flour divided
1/4 cup + 2 tbsp ghee, if needed divided (or olive oil)
2 tsp minced garlic (about four cloves)
1/2 cup finely chopped yellow or sweet onion (about half a medium onion)
3 tbsp fresh lemon juice (about one large lemon)
3/4 cup chicken broth or bone broth
1/4 cup capers drained
flat-leaf parsley for garnish optional
CUT the chicken breast into cutlets by cutting them in half horizontally and then again vertically. Pat dry so flour will stick better to the chicken when breading.
SEASON the chicken on both sides with salt and pepper. Then, toss the chicken in the flour until coated.
HEAT a large skillet pan over medium-high heat. Add ¼ cup ghee. Once melted, add the coated chicken and cook on each side until crispy and golden, about 4-5 minutes.
REMOVE chicken from the pan to a plate.
LOWER heat to medium heat. If there is no ghee left in the pan, add the additional 2 tablespoons and heat until melted (if you have a good non-stick pan, there will probably still be plenty of ghee left and no need to add more). Add chopped onion and cook for 3-4 minutes. Add the minced garlic and cook until starting to lightly brown.
WHISK the remaining 1 tablespoon flour into the broth. Add lemon juice, broth and capers to the pan and bring to a simmer.
ADD chicken back into the pan and combine until sauce is covering the chicken. Simmer for 3-4 minutes until combined.
REMOVE pan from heat and garnish with chopped parsley (optional). Serve and enjoy!