GARLIC-LEMON CHICKEN BREASTS WITH BONE BROTH
Ingredients:
□ 4-6 1lb pasture-raised chicken breasts
□ 4-5 tablespoons grass-fed butter
□ 6-8 tablespoons EVOO
□ 1 CUP Ancestral Fuel Bone Broth
□ 1-2 tablespoons fresh minced garlic
□ 1-2 teaspoons ancient sea salt
□ 1-2 teaspoons cracked black pepper
□ 1-2 cups flour (coating)
□ 1 whole organic lemon
□ 1-2 teaspoons dried parsley
Instructions:
□ Start with high-quality pasture raised chicken breasts around a pound. Fillet in half so they cook more evenly. Once you’ve cut each breast, season generously with salt and pepper and set aside.
□ Coat each breast with a good amount of flour (use Cassava Flour or other gluten free flour substitutes for GF-free). Prepare a bowl with 1-2 cups of flour. Dip each seasoned chicken breast in the flour and coat thoroughly.
□ Prepare and heat a large stainless-steel pan using 2 to 3 tablespoons of butter and 3 to 4 tablespoons of extra-virgin olive oil. Pan fry each breast over medium to high heat, around 3 to 4 minutes each side, until you get a nice golden-brown crust. Transfer all breasts to a plate and set aside.
□ Reduce heat to low. Add 1- 2 tablespoons of minced garlic. Bring heat to low-medium, simmer and soften the garlic for a few minutes while scraping up the bits from the pan. Add a little more butter and oil.
□ Add a cup of your favorite Ancestral Fuel Bone Broth. Increase heat and bring the total mixture to a low simmer while constantly stirring. Simmer until reduced by half into a light gravy-type reduction. Return all chicken breasts to the pan and coat both sides by flipping back-and-forth in the reduction until the breasts are thoroughly coated. Reduce to low heat, grab a fresh lemon, squeeze and drizzle lemon juice thoroughly over each breast while working into the pan. Lightly mix the chicken breasts and cook to an internal temperature of 165.
□ Season each finished breast with dried parsley and serve. Pair with rice and choice of steamed vegetables.
