Skillet Lemon and Dill Chicken
Servings: 4
Ingredients
- 1.5 lbs. Chicken Cutlets*
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/3 cup arrowroot starch
- 3 tbsp almond flour
- 3 tbsp + 1 tsp extra virgin olive oil
- 2 cloves garlic minced
- 1/2 cup chicken broth
- 1/4 cup freshly squeezed lemon juice or 1 large lemon
- 2 tbsp finely chopped fresh dill
Instructions
- Season the chicken cutlets generously on both sides with kosher salt and pepper.
- In a wide bowl or plate, combine the arrowroot and almond flour.
- Individually dredge each of the chicken cutlets by rolling it into the arrowroot flour mixture until well coated. Shake off excess and set aside on a clean plate and continue until all the chicken is coated.
- Heat 3 tbsp of the oil in a large non-stick skillet over medium-high heat. When hot, but not smoking, sear the chicken until golden brown on both sides and cooked through, about 4 minutes per side. Transfer cooked chicken to a clean plate and set aside. You will likely need to do this in two batches. Continue until all chicken is cooked through.
- Reduce heat to medium-low and add the remaining teaspoon of olive oil to the same skillet. Add the garlic and gently cook, stirring and being careful not to burn, for 30 seconds.
- Pour in the broth, lemon, and dill and stir to combine. Nestle the browned chicken back into the sauce and let simmer until the sauce has thickened and coated the chicken, 3 to 5 more minutes.
- Serve and enjoy!
Notes
How to make a Chicken Cutlet: Using one boneless, skinless chicken breast- Place one hand on top the chicken. Slice meat horizontally, cutting almost to the other side. Open it like a book. Place meat inside a plastic bag or between two sheets of plastic wrap. Working from the center out, pound with the smooth side of a mallet until meat is 1/4 inch thick.