Ingredients:

  • 1 lb chicken breast, sliced into 1-inch medallions
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp unsalted grass-fed butter
  • 4 cloves garlic, minced
  • 2 tbsp sun-dried tomatoes packed in oil, sliced
  • 0.25 cup chicken bone broth
  • 1 tbsp fresh lemon juice
  • 2 medium zucchinis, peeled into ribbons
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken medallions completely dry with paper towels. In a medium bowl, toss the chicken with smoked paprika, sea salt, and cracked black pepper until evenly coated.
  2. Heat extra virgin olive oil in a 12-inch skillet over medium-high heat. Add chicken in a single layer and sear undisturbed for 3-4 minutes to develop a mahogany crust. Flip and cook for another 2 minutes. Remove chicken and set aside on a warm plate.
  3. Reduce heat to medium. Add minced garlic and sun-dried tomatoes to the residual oil, stirring for 30 seconds until fragrant.
  4. Deglaze the pan with chicken bone broth and lemon juice, scraping up the browned bits (fond) from the bottom of the pan. Simmer for 1-2 minutes until liquid reduces by half.
  5. Whisk in the cold grass-fed butter one tablespoon at a time to create a glossy emulsion. Return the chicken and any accumulated juices to the pan to coat.
  6. Add the zucchini ribbons to the pan and toss with the sauce for 60 seconds until just tender but still al dente. Garnish with fresh parsley and serve immediately.