2 Chicken Breasts, cut in half lengthwise
Salt & Pepper to taste
1 tsp. Garlic Powder
1 Tbsp. Olive Oil
3 Tbsp. Butter, divided (alternative/dairy free, margarine or coconut oil)
2 Tbsp. Flour (alternative flour or corn starch)
1 1/2 cups Bones & Marrow Bone Broth
2 tsp. Italian Seasoning
1/2 tsp. onion Powder
1 Tbsp. Fresh Parsley Chopped (optional)
Cut the chicken in half lengthwise so that you’ve got 4 thinner cutlets. Season each piece with salt and pepper and the garlic powder.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes.
Add the chicken to the pan and cook for about 4-5 minutes per side until they are golden. Transfer the chicken to a plate and set aside.
Reduce the heat to medium. Add the remaining two tablespoons of butter to the skillet. Once the butter is melted, whisk in the flour and let it cook for about a minute.
Slowly whisk in the bone broth until the flour has fully dissolved.
Stir in the Italian seasoning and onion powder.
Add the chicken back to the skillet along with any juices from the plate. Baste the chicken with the gravy and cook for another 4-5 minutes or until the chicken has finished cooking through and the sauce has thickened up a bit.
Season with salt & pepper as needed. Sprinkle with fresh parsley if using, and serve immediately.