Ingredients:

  • 4 (6oz) chicken breasts, pounded to 1/2-inch thickness
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp arrowroot starch
  • 2 tbsp avocado oil
  • 4 cloves garlic, minced
  • 0.5 cup low-sodium chicken bone broth
  • 1 large lemon, zested and juiced (approx. 3 tbsp juice)
  • 2 tbsp cold unsalted butter, cubed
  • 1 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. Place the chicken breasts to a uniform 1/2-inch thickness. Pat the meat completely dry with paper towels, then season both sides with salt, pepper, and a light dusting of arrowroot starch.
  2. Heat avocado oil in a large skillet over medium-high heat until the oil shimmers. Lay the chicken into the pan, searing undisturbed for 3-4 minutes until a deep golden crust forms. Flip and cook for another 3-4 minutes until the internal temperature reaches 165°F. Remove chicken to a warm plate to rest.
  3. Lower the heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant. Pour in the chicken bone broth to deglaze the pan, scraping up any browned bits.
  4. Stir in the lemon juice and zest. Remove the pan from heat and whisk in the cold cubed butter and fresh parsley until a glossy, thickened emulsion forms. Pour the sauce over the rested chicken and serve immediately.