See below adjustment for Paleo/Keto/Whole 30
INGREDIENTS
4 boneless skinless chicken breasts
1 Tbsp olive or avocado oil
1/2 tsp of dried Rosemary
1/2 tsp of dried Thyme
1/2 tsp of dried Sage
1/2 tsp of dried Parsley
1/2 cup chicken broth
1 Tbsp butter
handful fresh parsley, chopped for garnish
INSTRUCTIONS
- Heat a skillet over medium high. Add oil to coat the skillet.
- Add the chicken breast and cook for 5 minutes on each side until they are seared and golden
- Remove the chicken breast from the skillet
- Add the chicken broth and bring to a boil.
- Make sure to “scrape” the bits that are at the bottom of the skillet
- Add the herbs and cook for 2 more minutes
- Add and stir the butter (this will create a yummy sauce) until melted
- Put the chicken breast back in the in the skillet/sauce
- Make sure to spoon some sauce over the chicken breast
- Finish your dish by sprinkling some fresh parsley on top
NOTE: Make sure internal temperature of chicken is 165F. If not, put chicken/skillet in oven for 10 minutes at 400F
ADJUSTMENT FOR
PALEO: Use clarified butter / Ghee, instead of butter
KETO: Increase the butter amount or add some cream to meet your macro
WHOLE 30: Make sure your broth has no msg or additive. Use homemade broth if needed
Ooooh looks very delicious