Ingredients:

  • 1.5 lbs chicken breast, sliced into 1-inch thick medallions
  • 1 tsp sea salt
  • 0.5 tsp coarse black pepper
  • 2 tbsp avocado oil
  • 9 large garlic cloves, thinly sliced
  • 0.25 cup chicken bone broth
  • 1 large lemon, juiced
  • 1 tbsp fresh rosemary, finely chopped
  • 0.5 tsp red pepper flakes
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the 1.5 lbs of chicken medallions completely dry with paper towels. Season both sides generously with 1 tsp sea salt and 0.5 tsp coarse black pepper. Slice the garlic cloves into thin chips.
  2. Heat 2 tbsp avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat for 2-3 minutes until shimmering. Arrange chicken in a single layer and sear undisturbed for 3-4 minutes until a golden brown crust forms. Flip and cook for an additional 3 minutes.
  3. Reduce heat to medium. Move chicken to the edges and add 9 thinly sliced garlic cloves, 1 tbsp chopped rosemary, and 0.5 tsp red pepper flakes to the center. Sauté for 1-2 minutes until fragrant and pale golden. Pour in 0.25 cup chicken bone broth and juice of 1 lemon, scraping the bottom of the pan to release browned bits. Simmer for 2-3 minutes until the sauce reduces by half and slightly thickens. Return the chicken and any accumulated juices to the pan. Toss for 1 minute until the chicken is glossy and heated through. Garnish with 2 tbsp fresh parsley.