Creamy Lemon Parmesan Chicken

Creamy Lemon Parmesan Chicken

For The Chicken

• 2  large boneless and skinless chicken breasts, halved horizontally
• 2 T. gluten free flour
• 1 T. finely grated fresh Parmesan cheese
• Cracked pepper

For The Sauce

•  Light spray of cooking oil
• 1 T. coconut oil
• 2 T. butter
• 2 T. minced garlic
• 1 1/4 cup chicken broth
• 1/2 cup coconut milk
• 1/3 cup finely grated fresh Parmesan cheese
• 2 T. capers
• 1 t. arrow root powder mixed with 1 T. water
• 2-3 T. lemon juice or juice of 1 lemon
• 1 scant drop lemon essential oil
• 2 T. fresh parsley

1. Lightly spray baking dish with cooking oil and preheat oven to 350 degrees. 
2. In a shallow bowl, combine the flour and Parmesan cheese. Season the chicken with salt and pepper; dredge in flour mixture; shake off excess and set aside.
3. Heat the oil and butter in a large skillet over medium-high heat until melted. Fry the chicken until golden on each side and transfer to baking dish.
4. Add garlic to the oi in pan and saute about 1 minute. Reduce heat to low-medium heat, add broth and milk. Bring to a boil; season with salt and pepper; add in the Parmesan cheese and capers and simmer for about 2 minutes. Add the arrow root powder, water and lemon essential oil and mix in quickly. 
5. Pour in lemon juice and pour over chicken in baking dish.
6. Bake about 30 minutes or until chicken is thoroughly cooked.
7. Garnish with lemon slices and parsley to serve.