The ultimate compliment is when a very famous, talented chef tastes your food and gives it high praise. Chef’s Kiss Chicken is fancy-chef-approved and is sure to raise the eyebrows of anyone who sits at your table. What makes this one so special, you might ask? Well, this light, refreshing chicken dish doesn’t include anything too high-end… but it does everything just right. The meat is perfectly cooked, the flavors aren’t too overpowering or boring, and well… it just tastes really good. So, if you’re looking for a dish that a famous chef would love, Chef’s Kiss Chicken is the way to level up your cooking!
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/3 cup arrowroot starch
- 3 tablespoons almond flour
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh dill, finely chopped, plus more, to taste, whole sprigs, for garnish
- lemon wheels, to taste, for garnish
Directions
Step 1 -Slice each of the chicken breasts horizontally, cutting almost through to the other side.
Step 2 -Open each of the chicken breasts like a book and place them in a resealable plastic bag, 1 at a time, and pound them flat, working from the center out, until they are about 1/4-inch-thick.
Step 3 -Generously season both sides of each of the chicken cutlets with the salt and the pepper.
Step 4 -In a shallow plate, add the arrowroot starch and the almond flour and mix to combine.
Step 5 -Individually dredge the chicken cutlets into the arrowroot starch-flour mixture until they are well-coated. Shake off the excess and place them on a clean plate.
Step 6 -In a large, nonstick skillet over medium-high heat, add 3 tablespoons of the oil until it is hot but not smoking.
Step 7 -Add the coated chicken cutlets, in batches, to the hot oil and cook until they reach an internal temperature of 165 degrees F and the juices run clear, about 4 minutes per side.
Step 8 -Transfer the cooked chicken cutlets to a clean plate.
Step 9 -Reduce the heat to medium-low. In the same skillet, add the remaining oil and the garlic and cook, while stirring, about 30 seconds; be careful not to burn it.
Step 10 -Add the chicken broth, the lemon juice, and 2 tablespoons of the dill to the garlic and stir to combine.
Step 11 -Nestle the cooked chicken cutlets into the sauce and simmer until the sauce has thickened and the chicken is coated, about 3-5 minutes.
Step 12 -Garnish the chicken with the extra whole dill sprigs and the lemon wheels.
