Yield: 4 servings
Ingredients:
1 ½ pound chicken breasts, skinless and boneless
2 cups sliced mushrooms
4 tbsp arrowroot flour
3 tbsp olive oil
2 tbsp ghee
1/3 cup organic apple juice, no sugar added
1/3 cup chicken stock or water
1 ½ tsp fresh thyme leaves
salt, black pepper to taste
Directions:
- Halve the chicken breasts and lightly pound.
- Season with salt and black pepper and dredge in 3 tablespoon of arrowroot flour.
- Heat 2 tablespoon of olive oil in a large skillet over medium heat.
- Cook the chicken in batches, 3-4 minutes per side.
- Place the chicken on a plate and set aside.
- In the same skillet heat the remaining olive oil over medium heat.
- Add the mushrooms and cook for 10 minutes or until golden brown.
- Transfer to the plate with the chicken, and set aside.
- In the same skillet add the ghee and heat over medium heat.
- Stir in 1 tablespoon of arrowroot flour and cook for 2 minutes.
- Add the apple juice and stock and cook, stirring and scraping bottom of pan until sauce is slightly thickened, 2 to 3 minutes.
- Return the chicken and mushrooms to the skillet and cook for about 2-3 minutes or until heated through.
- Season to taste with salt and black pepper, sprinkle with fresh thyme and serve.