One Skillet Lemon & Thyme Chicken Milanese
Ingredients
- 1 lb chicken breast (or 4 breasts)
- 1 egg
- ½ cup nut milk (I use coconut)
- ½ cup cassava flour (I use Ottos Naturals)
- 1 tsp paprika
- 1 tbsp garlic salt
- 1 tbsp onion powder
- 1 cup cherry tomatoes
- 2 tbsp garlic, minced
- 1 shallot, diced
- 3 tbsp fresh thyme
- 1 lemon, juiced
- ¼ cup fresh basil
- 4 tbsp avocado oil, separated in half
- ½ cup ghee, separated in half (can sub butter if not Whole30)
Instructions
- Whisk egg and milk together in a large bowl. Place all of your chicken into the bowl, ensuring it is all covered, then sprinkle salt and pepper over top. Place the bowl in the fridge for at least 30 minutes.
- Heat a pan on the stove over medium heat with 2 tbsp avocado oil for about five minutes or until warm.
- Once warm, add in tomatoes, shallot, garlic and 2 tbsp of the thyme. Sauté for about 5 minutes. While cooking, mix together cassava flour, paprika, garlic salt and onion powder in a large bowl and place next to the stove.
- Transfer the tomato mixture to a plate and remove the chicken from the refrigerator. Place the bowl next to the cassava flour mixture and add ¼ cup ghee and 2 tbsp avocado oil back into your skillet. Let heat until simmering.
- Piece by piece, move chicken from the milk to the flour using a fork and cover completely.
- Carefully transfer the chicken to the stove and cook for 5-7 minutes on each side, until cooked through.
- When you flip the chicken, add in the remaining ¼ cup of ghee and 1 tbsp thyme. Baste the chicken with the ghee in the bottom of the skillet until fully cooked and golden.
- Turn off the heat and add the tomato mixture back into the pan, then top with lemon juice.
- Sprinkle fresh herbs over top and serve right away.
Notes
To reheat, opt for using a skillet on the stove instead of popping in the microwave. This will recrisp the chicken.