4 Lg Chicken Breasts
Epicure’s Chili Garlic Salt and Epicure’s 4 Pepper Blend
Coconut Flour, place on a plate
Coconut Oil to pan fry in (a Tbsp or two)
1/2 lemon, sliced into 4 slices
1/8 cup Olive Oil
2 Tbsp Butter, in chunks
3/4 cup Chicken Broth
A handful of flat-leaf Italian Parsley (not Cilantro)
Crack the egg into a flat bowl, scramble slightly, add a couple Tbsp of water.
Pound the chicken flat (1/4 to half inch) with a meat mallet.
Season with Epicure salt and pepper. Run chicken quickly through the egg (you want it just slightly wet). Gently drag through the flour.
The egg and flour will create a very thin crust on your chicken.
Meanwhile heat your coconut oil to medium or medium high, place the chicken in the pan, cook 1 minute on each side.
It won’t crsip up quite like it would with wheat flour although will get a lovely brown color.
Watch it closely as it could turn bitter if over cooked.
Remove the chicken from the pan. Most of your coconut oil will have cooked into your chicken.
Add your Olive Oil, drop in the lemon slices and cook until starting to turn golden brown, pull lemon slices out & set aside.
Add your Chicken Broth to your pan juices, allow it to reduce.
Drop your butter chunks into your coconut flour to coat the butter and then drop them into your sauce, simmering gently to thicken, about 1 minute.
Add chicken back into the pan, toss in your parsley. Cook chicken 1 minute on each side, turning to coat with sauce.
The chicken will warm up and if necessary continue cooking through.
Serve each chicken breast with sauce and one lemon slice as a garnish.