• 1 lb. boneless skinless chicken breast
  • Tony Chachere’s Spice N’ Herbs Seasoning, to taste
  • Italian seasoning – to taste
  • 2 Tbsps extra virgin olive oil or coconut oil
  • 6 fresh garlic cloves, crushed whole
  • 1/2 cup chicken bone broth
  • 2 Tbsps raw honey
  • juice & the zest of 1 lemon
  • 2 tsp gluten-free flour, or brown rice flour
  • freshly chopped parsley or basil
  • additional lemon slices for garnish (optional)


  1. Place saran wrap over chicken breasts and hit each with a meat pounder/tenderizer until they’re equally half-an-inch thick.
  2. Season chicken with Tony Chachere’s Spice N’ Herbs, and the Italian seasoning.
  3. Pour olive oil in skillet and place on medium high heat.
  4. Sauté chicken until golden browned and juices run clear- about 4-5 minutes on each side.
  5. Remove your chicken from skillet, then set aside and cover.
  6. In the same skillet, add crushed garlic cloves and sauté for 1 minute over medium heat, until fragrant.
  7. Pour in chicken broth and bring to a simmer, scraping all the brown bits from the bottom of the pan with a wooden spoon.
  8. Add in the raw honey, lemon juice, lemon zest, and flour; quickly whisk until the flour is well blended in mixture.
  9. Keep at simmer and stir until sauce thickens; return chicken to the skillet and spoon sauce on top.
  10. Cook for another minute, or until chicken is heated is cooked through.
  11. Garnish with chopped parsley or basil.
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