Recipe & Photo Credit:
Erika Schlick Sinclair, Author of Wandering Palate Cookbook
www.thetrailtohealth.com
Ingredients:
3/4 c. chicken bone broth
1/4 c. coconut milk
1 lemon, juiced
1/4 t. lemon zest
2 T. capers
1 T. chopped fresh oregano
1 T. chopped fresh thyme
2 chicken breast cutlets
1/2 t. salt
3 T. coconut oil
3 garlic cloves, minced
1 – 3 t. tapioca starch
1 lemon, sliced
steamed broccoli
Directions:
1. Preheat the oven to 350°.
2. Whisk the broth with the coconut milk, lemon juice, lemon zest, capers, oregano, and thyme in a bowl until combined. Season the chicken breast with salt on both sides.
3. Heat a cast iron skillet set over medium-high heat and place the coconut oil in it to heat through. Sear the chicken breasts until slightly browned, about 1 minute per side. Set aside on a plate.
4. Reduce the heat and add the garlic, cooking until fragrant. Pour in the sauce mixture; allow the sauce to start to boil and then simmer for a few minutes. Add the tapioca starch to the sauce and immediately whisk it in until dissolved. Add the chicken back into the pan and garnish with the lemon slices.
5. Bake for 15-20 minutes or until the internal temperature reaches 165°.
6. Mix the steamed broccoli into the pan and serve with the chicken and sauce.
