Fried Chicken and Gravy

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


  1. 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.
  2. Add chicken and cook on medium heat until it is golden brown on both sides.
  3. Cover it and lower the heat, cooking it for 15-20 minutes or until it is not pink inside.
  4. Put the arrowroot powder and water in a jar, cover it, and shake it until it is well mixed.
  5. 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.
  6. Remove chicken and put it on a plate.  Lower the heat to medium.
  7. 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.
  8. Stir until it starts to bubble, and reduce heat to low.  Add salt and pepper to taste.  Cook it for 1 more minute.
  9. Serve by pouring the gravy over the chicken.