Ingredients:

  • 2 (6oz / 170g) Chicken breasts, halved lengthwise into cutlets
  • 1 tbsp (8g) All-purpose flour or Arrowroot powder
  • ½ tsp (3g) Sea salt
  • ½ tsp (1g) Cracked black pepper
  • 1 tbsp (15ml) Extra virgin olive oil
  • 2 cloves Garlic, minced
  • ½ cup (120ml) Low-sodium chicken bone broth
  • 1 large Lemon, zested and juiced
  • 1 tsp (5g) Honey or Maple syrup
  • 1 tbsp (4g) Fresh parsley, chopped
  • 1 tsp (2g) Fresh thyme leaves

Instructions:

  1. Slice the 2 chicken breasts (6oz / 170g) in half lengthwise so you have four thin cutlets.
  2. Mix the 1 tbsp flour (8g), ½ tsp salt (3g), and ½ tsp pepper (1g) in a shallow bowl.
  3. Coat each piece of chicken in the flour mixture, shaking off any excess.
  4. Add 1 tbsp olive oil (15ml) to your skillet over medium high heat until the oil shimmers and swirls easily.
  5. Place the cutlets in the pan and cook for about 3 to 4 minutes per side until golden and crackling.
  6. Transfer the chicken to a plate.
  7. Lower the heat to medium and add the 2 cloves minced garlic. Cook for 30 seconds until fragrant but not browned.
  8. Pour in the ½ cup bone broth (120ml), lemon juice, and 1 tsp honey (5g). Scrape the bottom of the pan to release the brown bits.
  9. Let the liquid bubble for 2 to 3 minutes until the sauce reduces by half and looks velvety.
  10. Stir in the lemon zest, 1 tbsp parsley (4g), and 1 tsp thyme (2g). Return the chicken to the pan for 1 minute to coat.