Recipe Instructions:
Ingredients
1 pound thin cut chicken breasts
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon unsalted butter
1 cup chicken bone broth (or chicken stock)
4 cloves garlic (minced)
4 cups cauliflower (rice or chopped small)
1 tablespoon fresh thyme
2 tablespoons heavy cream
1 tablespoon lemon juice
fresh thyme (garnish, optional)
Instructions
Season both sides of the chicken with salt and pepper.
1 pound thin cut chicken breasts,1 teaspoon salt,1/4 teaspoon pepper
Heat a large skillet over medium high heat. Add the butter, and then cook the chicken until golden brown, about 3-5 minutes. Flip the chicken and cook about 2-4 minutes, or until cooked through. The internal temperature of chicken should read 165°F when taken with a meat thermometer inserted into the thickest part. Remove the chicken to a plate and tent with foil to keep warm.
1 tablespoon unsalted butter
Add the chicken stock, garlic, and cauliflower to the skillet and stir, scraping up any bits from the bottom of the pan. Continue to simmer until the cauliflower is just tender about 4-5 minutes.
1 cup chicken bone broth,4 cloves garlic,4 cups cauliflower
Remove the skillet from the heat and stir in the thyme, heavy cream and lemon juice.
1 tablespoon fresh thyme,2 tablespoons heavy cream,1 tablespoon lemon juice
Add chicken back to the pan, garnish with additional fresh thyme, and serve hot.
fresh thyme
