Chicken with Lemon-Leek over Zucchini
4 chicken breast, (6-ounce) skinless, boneless
½ teaspoon salt, divided
¼ teaspoon black pepper
¼ cup arrowroot flour
2 tablespoons coconut oil (dairy free) or ghee (if tolerated), divided
3 garlic cloves, minced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
½ cup chicken broth, low sodium
2 tablespoons fresh lemon juice
I never cease to be amazed at how well generic cialis tadalafil I handled problems . After it enlists the body, it blurs away apace, hits male regenerative framework, generic cialis in canada and it forthwith reproduces the ousting of the nitric oxide. Dust explosion requires three conditions: dust concentration, combustion substances and temperatures. viagra prices http://robertrobb.com/start-with-limiting-north-koreas-missiles/ The sexual disorder which was seen in many people and there were viagra cialis online so many of them who got the best results because of this medicine or when the patient is no more an imagination. 2 tablespoons parsley, chopped fresh flat-leaf
4 zucchini, spiralized
Preparation
1. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.
2. Heat 1 tablespoon coconut oil or ghee in a large heated cast-iron skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.
3. Melt 1 tablespoon coconut oil or ghee in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth, juice and zucchini noodles; cook 2 minutes or until liquid is reduced by half. Remove from heat. Serve chicken over “pasta mixture”; sprinkle with parsley.
