![]() Serves: 4 Ingredients 4 boneless, skinless chicken breast cutlets (about 12 ounce) ½ teaspoon salt ¼ teaspoon freshly ground black pepper 4 cloves garlic, thinly sliced 2 tablespoons capers, rinsed under cold running water 1 tablespoon coconut flour 1 cup low-sodium chicken broth 4 ounces artichokes, chopped 1 lemon, zest and juiced (about ¼ cup) 4 tablespoons unsalted butter, grass-fed 3 tablespoons chopped parsley Directions Sprinkle the chicken with salt and pepper. Warm a large pan over medium-high heat and add the coconut oil. Add the chicken and cook 2-3 minutes on each side, turning once or twice, until the chicken browns. Add the garlic cloves and cook 1 minute more until the garlic becomes fragrant. Add the capers, coconut flour and stir. Add the chicken broth, artichokes, lemon zest and juice, and bring to a simmer about 1 minute. Turn the heat to low and stir in the butter and sprinkle with the parsley. Serve immediately.
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