{Lemony Garlic Chicken}

Time: 30 minutes
Yield: 6 small breasts

Preheat oven to 350.  Line a baking dish with parchment paper.

6 small chicken breasts
1 Tbls GF flour (I used Sweet Sorghum)
1/2 tsp Basil
1/2 tsp Thyme
1 Tbls oil (I used coconut oil)
2 Tbls favorite CF butter (I used Earth Balance Soy Free), divided
1 Lemon, juiced (or 3 Tbls bottled Lemon juice)
1/2 c chicken broth
2 garlic cloves, minced

Combine flour, basil and thyme in a small bowl and sprinkle HALF the mixture over your chicken, flip and season the other side with the rest of the flour mix.

In a large sauté pan, melt 1 Tbls butter with 1 Tbls oil and heat on medium-high.  Add seasoned chicken and brown each side (approx. 4 minutes each side).  Transfer to baking dish and bake off for approx. 15 minutes or until chicken is cooked through.

While chicken is baking the rest of the way, add remaining 1 Tbls butter to the pan and melt.  Add the chicken broth, lemon juice and garlic to the pan and scrape up all the good chicken bit on the bottom.  Bring sauce to a boil and allow to boil till sauce begins to thicken then turn down to a simmer till you get a good thick lemony sauce.

Spoon lemon garlic sauce over your cooked chicken and serve.

COMPLETE MEAL IDEA: Serve with steamed asparagus, adding fresh lemon zest to the top and some roasted fingerling potatoes.