Chicken Brown Betty
Lately I’ve been spicing up our weeknights with 3. 2. 1. Go dinners! Yes, it’s that quick and that simple but definitely not boring.
Made with typically dull boneless, skinless chicken breasts this simple prep jazzed up our Monday night supper. It seemed like it extended the weekend and it took less than 30 minutes to make.
4, boneless, skinless pastured chicken breasts
sea salt & freshly ground black pepper to taste
2 tablespoons lard, duck fat or coconut oil
1/2 cup King Arthur gluten free multi purpose flour
3 tablespoons raw gf butter
2 sprigs fresh sage
1/4 cup thinly sliced shallots
1 tablespoon fresh chopped thyme
2 tablespoons fresh squeezed lemon juice
Take your chicken breasts and pound to 1/4″ thickness between 2 sheets of plastic wrap; salt and pepper to taste. Dredge in flour coating evenly.
Heat lard or other fat in a cast iron skillet on medium high heat. Cook chicken for 3 1/2 to 4 minutes per side or until done. Remove from pan.
Turn heat down to medium; add butter and sage sprigs and cook until butter browns. Discard sage. Add the shallots and thyme and cook for 30 seconds. Add lemon juice and cook for 30 seconds. Pour mixture over chicken and serve.
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