INGREDIENTS:

• 4 Chicken Breasts (Boneless)

• 2 TBSP Avocado Oil

• 2 TBSP Grass Fed Butter

• 1/4 TSP Himalayan Salt

• 1/2 Cup White Wine vinegar

• 1/4 TSP Black Pepper

• 1/2 Cup Fresh Squeezed Orange Juice

• 1/3 Cup Coconut Flour

DIRECTIONS:

• Pound chicken between parchment paper until roughly 1/2 inch thick
• Mix together salt, pepper and coconut flour to make a batter, dredging the chicken in the flour
• Heat oil and butter in a large skillet cooking the breaded chicken until lightly browned
• Remove chicken, slice thinly and set aside
• Add vinegar and orange juice to the pan to deglaze and reduce to make a slightly thickened sauce.
• Add chicken back to the pan until coated then serve over fried cauliflower rice.