NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp arrowroot powder

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp avocado oil

2 tbsp low-sodium chicken broth

1 tbsp whole milk

1 tsp fresh parsley

PREPARATION

• 1

  Place the chicken breast between parchment paper and pound to a half-inch thickness to ensure even cooking.

• 2

  Submerge the chicken in a bowl with the buttermilk and let it marinate for at least 15 minutes.

• 3

  In a shallow dish, whisk together the arrowroot powder, garlic powder, onion powder, paprika, sea salt, and black pepper.

• 4

  Remove the chicken from the buttermilk, letting excess drip off, then dredge thoroughly in the seasoned arrowroot mixture.

• 5

  Heat the avocado oil in a skillet over medium-high heat and sear the chicken for 5 to 6 minutes per side until golden and cooked through.

• 6

  Remove the chicken to a plate, then whisk the chicken broth and milk into the pan drippings, simmering until the gravy thickens.

• 7

  Pour the creamy gravy over the chicken and garnish with the freshly chopped parsley.