This recipe, adapted from Simply Scratch, was blessedly easy to make. It was perfect for today, since I was fructosed yesterday by a burger while at an antique fair, and I’ve been feeling quite sluggish and foggy headed all day. I suppose I should have asked the teenage girl taking my order about the ingredients, but I didn’t have a lot of other meal options if I didn’t like what I heard.
Anyway. I changed a few things to suit my needs/laziness, and as you can see, it turned out amazing!
- 1 boneless, skinless chicken breast
- 2 tablespoons of butter
- 1/4 cup of water (use chicken broth if you can tolerate it)
- 2 teaspoons of parsley
- 1 teaspoon of thyme
- 1/4 lemon
Trim the fat off your chicken breast and butterfly it (here’s a video on how to do that). (The one I had came with the rib meat still on, so I cut it off and cooked it with the rest.)
Move the butter around to coat the pan and when it has just started to turn brown, add the chicken and cook for 3 minutes on each side.
Remove the chicken and set on a plate.
Remove pan from heat and add the water (or chicken broth) and herbs into the pan and squeeze the lemon juice over it.
Use a wooden spoon to scrape up the brown bits then return the pan to the heat.
Bring to a simmer, stirring, and return the chicken to the pan. Cook for 4 minutes on each side.
Place chicken on a plate and pour the mixture from the pan over the chicken.
Elimination Diet safe: Yes! (As long as you don’t use the herbs, and use water instead of chicken broth)