1 lb boneless, skinless chicken breast cutlets
sea salt and freshly ground black pepper, to taste
2 tablespoons clarified butter/ghee or unrefined coconut oil
6 fresh garlic cloves, crushed whole
1/2 cup chicken bone broth
2 tablespoons of raw honey
juice and zest of 1 lemon
2 teaspoons gluten-free flour or arrowroot powder
freshly chopped parsley or basil
Additional lemon slices for garnish
Melt the butter/ghee in a large skillet over medium heat.
Season your chicken with sea salt and pepper on both sides, then sauté until browned and the juices run clear, about 4-5 minutes per side.
Remove your chicken from the pan, then set it aside and cover.
In this same preheated skillet, add the crushed garlic cloves and sauté for 1 minute, over medium heat, until fragrant.
Pour in your chicken broth and bring to a boil, scraping up any brown bits from the bottom of the pan with a wooden spoon.
Add your honey, lemon juice + zest and gluten-free flour, then whisk briskly until the flour is well incorporated.
Keep simmering and stirring until your sauce thickens a bit, then return the chicken to your pan and pour some sauce over it. Cook another minute until just warm.
Remove from heat and sprinkle with chopped fresh herbs.
Serve with asparagus, green beans or broccoli and quinoa or brown rice.
Pour sauce over everything and enjoy!