Directions
1Slice the chicken breasts lengthwise to make them thinner. Season both sides of the chicken with ¾ tsp of salt and garlic powder. Lightly dredge the chicken in tapioca starch and set aside on a plate.
2In a large sauté pan, heat 1 tbsp of ghee and extra-virgin olive oil over medium heat. Add the chicken and brown lightly on both sides, about 3 minutes per side. Remove the chicken from the skillet and set aside.
3Reduce the heat to low and deglaze the pan with chicken bone broth, lemon juice, and capers. Stir to scrape up any browned bits from the bottom of the pan.
4Return the heat to medium and add the chicken back to the pan along with the remaining ½ tsp of salt. Cook the chicken in the sauce for an additional 5 minutes, flipping halfway through to coat both sides.
5Transfer the cooked chicken to a serving dish. Whisk the remaining ghee into the sauce for 1 minute to thicken. Pour the sauce over the chicken and garnish with chopped Italian parsley.
6Serve 2 slices of chicken and 2 tbsp of sauce on a plate over your favorite vegetables.
7Allow the chicken to cool completely before storing in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the chicken in a pan over low heat for 3 to 5 minutes per side. Enjoy!
