Yield: 4 servings
Prep: 5 min
Cook: 15 min
Ready: 20 min
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
Miss Dot’s flour mixture #3 for dredging the chicken, recipe HERE
6 tablespoons unsalted coconut butter (see recipe below)
5 tablespoons extra-virgin olive oil
1 teaspoon rubbed sage
½ teaspoon paprika
½ teaspoon tumeric
1/3 cup fresh lemon juice
1/2 cup chicken stock, recipe HERE
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Equal parts coconut oil and butter
Soften butter to room temperature, and blend together with the coconut oil (I use a mixer). Take the mixture and place on parchment paper. Roll up into a 1 ½ inch diameter and twist ends of the parchment paper. Place into the freezer or refrigerator til it becomes hardened. Slice up in tablespoon portions to use in recipes.
Season chicken with salt and pepper. Dredge chicken in Miss Dot’s flour mixture. Shake off the excess.
In a large iron skillet over medium heat, melt 2 tablespoons of coconut butter with 3 tablespoons olive oil (make sure that it doesn’t get to the smoke stage). When butter and oil start to sizzle a little, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, herbs, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes.
Remove chicken to platter. Add remaining 2 tablespoons coconut butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.