Whole30, Paleo, Gluten-Free, Dairy-Free, Paleo, Grain-Free
Total time: PT40M
4.6 stars (5 reviews)
- Place the chicken breasts on a cutting board and slice the chicken breast horizontally into two even pieces, also known as cutlets. You’ll have 8 thinner chicken pieces.
- Cover the cutlets with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ¼-inch thickness. Pat dry with paper towels. Season both sides of the chicken breast with the salt and pepper.
- In a shallow bowl, add the cassava flour. Dredge each piece of chicken into the flour so that they are evenly coated, shaking off any excess.
- In a large skillet, heat the oil over medium-high heat. In batches so as to not overcrowd the pan, place the chicken into the skillet and cook until golden brown on each side, 2 to 3 minutes per side. The chicken does not need to be cooked through as it will finish baking in the sauce. Transfer the chicken to a plate and set aside.
- Reduce the heat in the skillet to medium-low. Add the ghee and let it melt. Add the garlic, shallot, mushrooms, crushed red pepper flakes and cook, stirring, until the veggies are tender, 3 to 4 minutes.
- Add the sherry vinegar and stir, scraping up the browned bits in the pan, until reduced by half, about 1 minute (if using Marsala wine, this will take about 3 minutes).
- Add the broth, coconut milk, thyme and stir to combine. Nestle the chicken into the sauce and bring to a simmer. Reduce the heat to a light simmer (you want the sauce bubbling, but not rapidly bubbling). Cook, uncovered, until the chicken is cooked through and the sauce has thickened, about 10 minutes.
- Remove from the heat and stir in the lemon juice. Taste the sauce and add more salt and pepper, if desired.