1canfull-fat coconut milk13.5 oz or 1 1/2 cups heavy cream
1/2-1tspsea saltto taste it will vary depending on chicken stock
1/4tspground black pepperto taste
Chopped fresh parsley for optional garnish
Instructions
Preheat a large, 12" skillet over medium-high heat. Sprinkle a touch of salt and pepper over the flour and mix together. Then dredge the four 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 granules, Italian seasoning, chicken stock, and coconut milk or heavy cream 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.
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Notes
To Store - place any leftovers into an airtight container and refrigerate for up to 4 days.If your garlic cloves have larger green stems in the middle, take a minute to remove them for a milder better flavor.Garlic granules are sometimes called granulated garlic. It's like garlic powder but with a bit more texture and more depth of flavor.