Instructions

1. Heat a large cast iron skillet over medium heat, I use a 15-inch skillet. Add the coconut oil and let it warm up while you prep the chicken. 
2. Pat your chicken dry then cut each breast in half horizontally, so you’re making chicken cutlets. Sprinkle with salt and set aside.
3. In a shallow bowl combine the coconut flour, baking powder, and dried seasonings, whisk to blend. In a second shallow bowl whisk together, the eggs and a splash of cooking wine. In a third shallow bowl put the pork panko.
4. One piece at a time, dredge the chicken in the coconut flour, then the egg, and lastly the pork panko before adding it to the hot oil. Only fry 2-3 pieces at a time so you don’t crowd the skillet. Fry for 4 minutes each side then transfer the chicken to a wire rack while you fry up the rest. When all the chicken is fried you can keep it warm in the oven while you make the sauce. 
5. Clean the skillet. Put it back on the heat. Melt the ghee and when its warm tilt the skillet so the ghee pools to one side, add the garlic to the pool of ghee and fry here for 3 minutes or until golden brown. Spoon out and set aside. 
6. Put the coconut butter in the skillet and let it melt, and then stir slowly as it begins to brown. Once it’s an even light brown, add in the capers and lemon zest, stir well. Add in the wine, it will temporarily separate the coconut butter, making it look clumpy, just keep stirring the mix as it darkens to a deep brown. 
7. Stir in the parsley and the bone broth, and as you stir in the broth, the mix will smooth out again. Once it’s well combined, let it simmer for 2-3 minutes to reduce until stirring with a wooden spoon leaves streaks in the sauce. Taste, add salt if needed. Remove from the heat. 
8. Plate the chicken and spoon the sauce all over it. I like serving this over arugula or with veggie noodles.