Makes: 4 servings
- 4 medium sized chicken breasts without skin and bone
- 3 tablespoons butter
- 3 tablespoons unrefined coconut oil
- 1 tablespoon arrowroot powder
- 1/2 cup water
- sea salt and pepper, to taste
- Melt butter on medium heat in a large skillet or frying pan, until it starts to bubble, making sure the heat is low enough so the butter doesn’t burn.
- Add chicken and cook on medium heat until it is golden brown on both sides.
- Cover it and lower the heat, cooking it for 15-20 minutes or until it is not pink inside.
- Put the arrowroot powder and water in a jar, cover it, and shake it until it is well mixed.
- Remove the cover, and turn up the heat to medium. Brown the chicken again for 2-3 minutes on each side, adding salt and pepper while it is browning.
- Remove chicken and put it on a plate. Lower the heat to medium.
- Make the gravy by slowly pour the arrowroot water mixture into the skillet while you are stirring it, to mix it with the butter, coconut oil and chicken drippings.
- Stir until it starts to bubble, and reduce heat to low. Add salt and pepper to taste. Cook it for 1 more minute.
- Serve by pouring the gravy over the chicken.