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Honey Lemon Chicken



1 lb boneless, skinless hen breast cutlets

sea ​​salt and freshly floor black pepper, to style

2 tablespoons clarified butter/ghee or unrefined coconut oil

6 recent garlic cloves, crushed entire

1/2 cup hen bone broth

2 tablespoons of uncooked honey

juice and zest of 1 lemon

2 teaspoons gluten-free flour or arrowroot powder

freshly chopped parsley or basil

Further lemon slices for garnish


Soften the butter/ghee in a big skillet over medium warmth.

Season your hen with sea salt and pepper on each side, then sauté till browned and the juices run clear, about 4-5 minutes per aspect.

Take away your hen from the pan, then set it apart and canopy.

On this similar preheated skillet, add the crushed garlic cloves and sauté for 1 minute, over medium warmth, till aromatic.

Pour in your hen broth and produce to a boil, scraping up any brown bits from the underside of the pan with a wood spoon.

Add your honey, lemon juice + zest and gluten-free flour, then whisk briskly till the flour is nicely included.

Maintain simmering and stirring till your sauce thickens a bit, then return the hen to your pan and pour some sauce over it. Prepare dinner one other minute till simply heat.

Take away from warmth and sprinkle with chopped recent herbs.

Serve with asparagus, inexperienced beans or broccoli and quinoa or brown rice.

Pour sauce over the whole lot and revel in!

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