NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp brown rice flour

0.5 large egg

2 tsp extra virgin olive oil

1 tsp ghee

0.25 cup low-sodium chicken broth

1 tbsp fresh lemon juice

1 cup asparagus spears

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh parsley

PREPARATION

• 1

  Slice the chicken breast into thin cutlets and season both sides with sea salt and black pepper.

• 2

  Place the brown rice flour in a shallow dish and the whisked egg in a separate shallow bowl.

• 3

  Dredge each chicken cutlet lightly in the flour, shaking off any excess, then dip into the whisked egg to coat.

• 4

  Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken for 3 to 4 minutes per side until golden brown and cooked through.

• 5

  Remove the chicken from the pan and set aside on a plate.

• 6

  In the same skillet, add the chicken broth, fresh lemon juice, and ghee, whisking constantly to emulsify into a smooth sauce.

• 7

  Steam the asparagus spears in a separate pot for 3 to 5 minutes until they are bright green and crisp-tender.

• 8

  Return the chicken to the skillet for 1 minute to coat with the lemon sauce and serve immediately garnished with fresh parsley.