If you are in my nutrition program this counts as 1 RED, 1/4 YELLOW (if you really want to be strict, or you can omit) and 2 tsp per serving. If you are not in my nutrition program but want to be... send me an email and I will send you over deets!
1 Tbs plus 2 tsp of Ghee
1 Tbs olive oil
1/2 tsp garlic powder
salt and pepper
1/2 cup of tapioca flour
1/2 cup of fresh lemon juice
2 lemons, sliced
1 Tbs lemon zest
1/2 cup organic chicken broth
fresh parsley if you have some!
Mix together rice flour, garlic powder, and a sprinkle of salt and pepper. Lightly dredge each piece of chicken in flour mixture, shaking off excess.
Over medium heat, melt butter mix in olive oil. Brown chicken on each side for 2-3 minutes. Transfer to a plate and keep warm.
Turn heat up to high and deglaze your pan with the lemon juice and chicken broth. Reduce heat to medium and stir liquid with the browned pan drippings from chicken.
Add chicken back to pan and top with lemon zest. Simmer on low heat for about ten minutes. Sauce should thicken a bit. Top with lemon slices and simmer for 5 more minutes. Sprinkle with additional salt and pepper if desired and top with fresh parsley, if you have it.
Delicious served with brown rice and steamed veggies!