Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch pieces
  • 1 tbsp arrowroot powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tbsp avocado oil
  • 4 cloves garlic, minced
  • 1/4 cup low-sodium chicken bone broth
  • 2 tbsp unsalted butter, cold and cubed
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 tsp red pepper flakes

Instructions:

  1. In a medium bowl, toss the chicken pieces with sea salt, black pepper, smoked paprika, and arrowroot powder until evenly coated.
  2. Heat avocado oil in a large 12-inch skillet over medium-high heat until shimmering. Add chicken in a single layer and sear undisturbed for 2-3 minutes to develop a crust.
  3. Flip the chicken and cook for another 2-3 minutes. Remove chicken from the pan and set aside on a plate.
  4. Reduce heat to medium. Add minced garlic to the residual oil and sauté for 30 seconds until fragrant but not burnt.
  5. Pour in the chicken bone broth to deglaze the pan, scraping the bottom with a wooden spoon to lift the browned bits (fond).
  6. Stir in the lemon juice and red pepper flakes. Remove the pan from heat.
  7. Whisk in the cold, cubed butter one piece at a time until it melts and emulsifies into a glossy, thick sauce.
  8. Return the chicken to the pan, tossing to coat thoroughly in the glaze. Garnish with fresh parsley and serve immediately.