3-4 chicken breasts, pounded to about 1/3-inch thickness, or thinly sliced chicken breast fillets (I used Rocky free range chicken, which can be found at Albertsons/Vons)
Sea Salt and freshly ground black pepper
1/3 cup all-purpose flour, rice flour or other gluten free mix
1 Tbsp olive oil
4 Tbsp Ghee (clarified butter) or unsalted butter
2-3 cloves of minced garlic
1/2 cup chicken or veggie broth
Fresh lemon juice (from 1/2 Underwood lemon)
1 tsp fresh lemon zest
Minced fresh parsley (optional 1-2 tablespoons or more)
Pound the chicken breasts between waxed paper or plastic wrap until they are about 1/3 inch and are fairly even in thickness so that they will cook evenly.
Dredge the chicken fillets in your flour/gluten free substitute with the sea salt and pepper.
Heat the olive oil and 1 T. ghee or butter in a large skillet over medium heat and brown both sides of the chicken for 3-4 minutes, then remove and set aside.
Add remaining butter to the skillet and cook garlic over medium heat until it starts just starting to brown. Add broth, lemon juice, and zest and stir to combine. Add chicken breasts back to the pan and heat until chicken registers 165 on a thermometer or juices run clear.
Alternatively you can put the chicken in a baking dish and top with sauce, bake at 375 for an additional 20-30 minutes.
Garnish with parsley and serve immediately.