Creamy Lemon Pepper Chicken (dairy-free)✨ Tender Chicken Bre

• 总时间: 19 minutes

配料

1 ½ -2 lbs chicken breasts

salt and pepper to season

3 tbsp avocado oil, divided

1 large shallot, minced

4 cloves garlic, minced

1 tsp ground pepper

1 cup chicken bone broth (or chicken broth) + 2 tbsp

13 ½ oz can coconut milk (can use full fat or light)

1 lemon, juice and zest (plus another lemon for garnish)

1 tbsp arrowroot starch (or cornstarch)

For serving: prepared rice, arugula, thin lemon slices, chopped fresh parsley

步骤

Season your chicken breasts on both sides with salt and pepper

Heat 2 tbsp of avocado oil in a large skillet over medium high heat

Add your chicken to the skillet and sear on both sides for 4-5 minutes until nice and golden

Remove the chicken from the skillet, lower the heat to medium, and add another tbsp of avocado oil

Add the shallot and saute for 2-3 minutes until softened

Add the garlic and pepper and cook for 1-2 minutes until fragrant (this allows the pepper to “bloom”)

Add your chicken bone broth and deglaze the pan, scraping up any bits that have stuck to the bottom

Add the coconut milk, lemon juice, and lemon zest and stir to combine

Return the chicken to the skillet, bring the sauce to a simmer, then reduce the heat to low, cover, and cook for 10-12 minutes

Uncover and push your chicken breasts to the side

Make a slurry with your arrowroot starch by combining the starch with 2 tbsp of chicken bone broth (or water), stirring so there are no lumps

Whisk the slurry into the sauce, stir everything together, basting the chicken with the sauce

Remove from heat and serve with lemon slices, more fresh cracked pepper, and chopped fresh parsley

Enjoy!

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