Ingredients:
2 lb chicken breasts, sliced or pounded thing
1/4 c coconut (or other gluten free) flour
1/4 tsp EACH salt and lemon pepper (can sub. plain black pepper)
1 tsp thyme
1 Tb coconut oil
3 Tb butter (grass-fed if possible)
2 sprigs of sage, de-stemmed (keep leaves)
1-2 cloves garlic, minced
3 Tb lemon juice
Directions:
1. On a plate or flat bowl, mix flour, salt, pepper, and thyme.
2. Dip chicken in flour mixture.
3. Heat oil in large pan over medium-high heat.
4. Add chicken and saute for 4-5 minutes. Flip and repeat, continuing to cook until chicken is cooked through. Remove and set aside.
5. Reduce heat to medium and add butter, sage, and garlic to pan.
6. Cook for 1-2 minutes, or until butter begins to brown.
7. Add lemon and cook through for 30 seconds. Pour over chicken and serve.
