Preheat a large, 12″ skillet over medium high heat. Meanwhile dredge the 4 pieces of chicken in the cassava flour.

When the pan is hot, add the tablespoon of olive oil and 2 of the chicken breasts. Cook to brown each side, 2-3 minutes per side, then remove them from the pan and set them aside. Repeat with the remaining 2 chicken breasts.

Lower the heat to medium low, then add the ghee or additional olive oil to the pan along with the halved garlic cloves. Cook for 2-3 minutes stirring as the garlic cloves begin to turn light brown.

Then add the garlic powder, Italian seasoning, chicken stock, and coconut milk to the pan. Bring the mixture to a boil, scraping up the browned bits from the bottom of the pan.

Reduce the heat to maintain a light simmer, and cook until the garlic cloves are completely softened, 15-20 minutes. The sauce will reduce by about 1/2.

When the garlic is done, add the chicken breasts back to the pan and simmer until they’re done in the center, 6-8 minutes, turning once in the middle of the cooking time.

Garnish with a sprinkling of fresh parsley and serve.