Sam’s Club sells pasture-raised boneless, skinless chicken breasts and thighs. Of course I really want the skin on, but you can’t argue with their price so I’m constantly working on new ways to use these cuts. I’ve found a quick and easy recipe to keep the breasts moist and a gravy to jazz them up a little bit.
Boneless, skinless chicken breasts
Start by preheating the oven to 400. Then butter a baking dish and a large enough piece of parchment paper to cover the chicken. Then pat the chicken dry, place in the dish, and cover the chicken with the parchment paper. Spice it up by placing some fresh herbs on the chicken before covering. I used sage and rosemary. Then press the parchment paper to the chicken and tuck the edges inside the dish. Bake for 40 minutes.
1 tablespoon butter
Pinch of thyme and parsley
1 teaspoon tapioca starch
1 cup of bone broth
2 tablespoons of cream
Salt and pepper
About 20 minutes before the chicken is done, start the gravy. Heat a small or medium pan over medium heat. Melt butter with thyme and parsley. Whisk in the tapioca starch once the butter has melted. Add broth and cream then simmer over medium low heat until thickened. If it gets too thick, add more cream. Not thick enough, whisk in more tapioca. Wish quickly though! The starch likes to clump. Add salt and pepper.
Server gravy over chicken.
Source: Rx Primal Blog