2 lbs of boneless skinless chicken breast cutlets. pound so they are thin
1 TBSP olive oil
1/4 cup fresh chopped thyme
1/4 cup fresh chopped parsley
juice from 1/2 of a lemon
1 tsp of lemon zest
3 cloves of garlic thinly sliced
2 cups chicken stock
1 tbsp corn starch
1.5 TBSP butter or 1 TBSP coconut oil
Salt and Pepper
In a bowl place Olive oil lemon juice and lemon zest.
Coat each chicken breasts then sprinkle with salt and herbs on both sides (place in pyrex dish and cover). you can make these ahead of time before cooking to add more flavor
In an extra large stainless or cast iron skillet (with lid):
Melt Coconut Oil or butter and put garlic in bottom of pan. Add chicken breasts, cover an cook until they become browned on both sides and are cooked all the way (approximately 5 minutes each side). You will likely do 2 batches. Remove chicken and cover
Cook chopped vegetables in butter and garlic. Use whatever you like, approximately 2.5 cups.
Remove Vegetables.
Add 1 TBSP butter (melt), and blend 1 TBSP organic cornstarch to make a roux. Add 2 cups of chicken broth and blend cooking on medium heat. Some of the garlic should still be in the pan and you can add a few more of the herbs. Cook until the gravy is slightly thickened.
Remove from heat and serve over chicken . I like to serve with mashed potatoes
