NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.25 cup low-fat buttermilk

2 tbsp cassava flour

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp onion powder

1 tbsp avocado oil

0.5 cup chicken bone broth

1 tsp arrowroot powder

1 tbsp heavy cream

1 tsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into even cutlets and place them in a bowl with the buttermilk to soak for 20 minutes.

• 2

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

• 3

  Remove each chicken cutlet from the buttermilk, letting excess drip off, and dredge thoroughly in the flour mixture.

• 4

  Heat the avocado oil in a large skillet over medium heat and cook the chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165 degrees.

• 5

  Remove the chicken from the pan and set aside; whisk the arrowroot powder into the cold bone broth until dissolved.

• 6

  Pour the broth mixture into the hot skillet, scraping up any browned bits, and stir in the heavy cream.

• 7

  Simmer the gravy for 2 minutes until thickened, then pour over the chicken and garnish with fresh parsley.