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
Will try this to morow
Did you try it? How did you like it?
It was great thanks helen and easy to prepare.
Wow this looks yummilicious. Will surely try it.
delicious