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Elizabeth’s Juicy Chicken Breasts


  • 4 Skinless Chicken Breasts
  • 2 Tbsp. Almond Flour
  • 1 tsp. Sage, ground
  • 1 tsp. Thyme, ground
  • ½ tsp. Cloves, ground
  • ½ tsp. Pepper
  • Olive oil
  • 1 cup organic Chicken Stock or Chicken Bone Broth
  • 1 Tbsp. Apple Cider Vinegar
  • 2 Tsp. organic Honey
  • 1 Tbsp. Butter
  • 2 Tbsp. chopped Parsley or cilantro
  • 1 Tbsp. Tamari


  1. Season with salt and let sit on counter to room temperature (30 minutes).
  2. Bring oil to a shimmer (medium high), sear chicken on 1 side, flip and cover with lid.
  3. Cook on low for about 10 minutes. Transfer to plate and cover with foil.
  4. Add chicken stock to pan and scrape up bits. Add cider vinegar, honey, Tamari, parsley & butter. Reduce by half.
  5. Return chicken to pan, slice or leave whole, drizzle with pan sauce.
  6. YUM
  7. Serve with Carrots and Spinach or Butternut Squash and Green Beans.