Cut the chicken breasts horizontally in half so you have two thin slices. Season with the sea salt and black pepper.
Mix the almond and arrowroot flours together in medium sized bowl. Dredge the chicken breasts in the mixture and set aside on a cooling rack.
Place a large skillet over medium-high heat and add about 4 tablespoons of cooking fat (bacon fat/lard or tallow). Add half of the chicken to the pan and cook for about 3 minutes on each side (or until browned). Remove the chicken and set aside.
Add the garlic and onion to pan. Stir for 2 minutes and then add the lemon juice, chicken broth, capers and fresh parsley and stir to combine. Bring the sauce to a boil and allow to reduce for 3 minutes. Return the chicken to the pan and reduce heat to low.
Cover and allow to simmer for 5 minutes. Taste sauce and add additional sea salt and black pepper if needed.
Place chicken on a serving platter, pour sauce over the chicken, garnish with additional parsley (optional) and serve.
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APRIL 22nd-7:30 a.m.
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Hi, I'm Jackie Davis, founder of First Fruits Living Ministries. Welcome to our website. Please feel free to take a few moments to browse around. The focus of FFLM is equipping women to keep Christ at the forefront of their daily lives. Read More…