Lemon Chicken

Prep time: 15 min • Cook time: 30 min • Yield: 2 servings


  • 8 ounces (½ pound) boneless chicken breast halves (skinless)
  • ¼ cup coconut flour for dredging chicken
  • 2 tablespoons ghee and olive oil for sautéing chicken
  • 1 cup Dr. Kellyann's Lemon Lavender Bone Broth
  • 1 tablespoon drained capers
  • Fine sea salt and fresh ground pepper, to taste
  • Juice of up to 1 lemon
  • Chopped parsley, garnish, at the last minute
  1. Pound chicken breasts slightly to make them more or less the same thickness throughout, or, if breasts are large, slice through them horizontally, make 2 halves for each breast half.
  2. Place flour in a bowl or on a plate. Dredge the chicken pieces in the flour and coat well. Pat the breasts to remove excess flour.
  3. Heat ghee or oil in a large skillet over medium-high heat. Sauté the chicken breasts on each side until they are light golden.
  4. Pour chicken broth over the breast and cook until the sauce reduced and makes a thickened sauce. Adjust the salt and pepper in the sauce to taste.
  5. Stir in the lemon juice and serve right away, garnished with capers and sprinkled with parsley.

Dr. Kellyann's Lemon Lavender Bone Broth