Chicken Breast Sauce

For the chicken breast:

4 small-medium boneless skinless chicken breast or 2 large, halved lengthwise
salt and pepper
1 tablespoon ghee

For the creamy sauce:

1 tablespoon ghee
1 head of garlic cloves, minced
1/2 cup chicken broth or stock
1 cup full fat coconut milk
2 tablespoons lemon juice
1/2 teaspoon paprika
1 teaspoon Italian seasoning
1 tablespoon arrowroot starch, optional, to thicken sauce

Instructions

Season the chicken breast on both sides with salt and pepper. Heat ghee over medium heat in skillet.

Once the oil is hot, add the chicken and saute’ for 4-6 minutes on each side until cooked and golden brown. Transfer cooked chicken to a plate.

In the same skillet, over medium heat, melt ghee. Add the minced garlic and saute for 2-3 minutes.

Add the chicken broth, coconut milk, lemon juice, paprika, Italian seasoning and arrowroot starch (optional) to the skillet. Whisk together. Simmer for 2-3 minutes for sauce to thicken and reduce heat to low.

Return the chicken to the skillet, and spoon the sauce over the chicken. Garnish with parsley. Serve hot.