(Recipe and Photo are from our Meal Planning app, Real Plans Pro)

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Time: 40 minutes

Servings: 4

INGREDIENTS

1 red onion

2 pounds chicken breasts

2 teaspoons sea salt, to taste

ground black pepper, to taste

1 1/2 cups chicken broth

2 tablespoons lemon juice

1 tablespoon minced garlic

red pepper flakes, to taste

1 tablespoon extra virgin olive oil

2 tablespoons ghee, or butter

2 tablespoons fresh parsley, optional

HOW TO PREPARE

1. Preheat oven to 375F. Dice onion.

2. Using a mallet, pound down the chicken breasts into 1/2 inch thickness. Sprinkle each piece generously with salt and pepper on both sides.

3. In a bowl, combine chicken broth with the lemon juice, garlic, and red pepper flakes.

4. Heat the olive oil in a large oven-safe pan over medium high heat. Add the chicken and brown for 2-3 minutes on each side each. Remove the partially cooked chicken to a plate.

5. Reduce heat to medium. Add onion to the skillet along with the chicken broth/lemon/red pepper mixture. Using a wooden spoon, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about a third of the sauce remains.

6. When the sauce has thickened, remove from the flame, add the ghee, and whisk until it melts completely. Add the chicken back into the pan and drizzle the sauce over the chicken.

7. Place the pan in the oven for 5-8 minutes or until the chicken is completely cooked through. Make sure chicken is cooked until an internal temperature of 165F is reached. Meanwhile, chop parsley.

8. Top chicken with parsley and serve.