Coating the chicken breast in arrowroot powder is a nice alternative to flouring it with regular wheat flour, and helps create a tasty browned coating. Any arrowroot powder that remains in the pan after the chicken is removed helps thicken the sauce when the pan is deglazed with broth. For an extra layer of flavor (though keep in mind this will increase the dish's carb count), add a splash of white wine or cognac to the sauce before simmering it. This dish is equally good with chicken thighs or legs as well, and if you can't find cremini mushrooms, shiitakes or regular white button mushrooms will do.
Heat half of the oil in a skillet over medium heat. Add the mushrooms and cook for five to seven minutes or until the mushrooms have softened and browned. Remove from the pan and set aside.
Meanwhile, pat the chicken breast dry with a paper towel. Combine the arrowroot powder and half of the salt on a plate. Dip the chicken in the arrowroot powder and shake off the excess. Discard any leftover arrowroot powder.
Carefully wipe out the pan or skillet then add the remaining oil. Add the coated chicken to the pan and cook for six to eight minutes per side or until browned and cooked through. (Reduce heat slightly if needed to prevent burning.) Remove the chicken from the pan and set aside.
Deglaze the pan with a splash of the chicken broth and scrape any browned bits off the bottom. Add the garlic and the remaining salt and cook for a minute.
Stir in the remaining chicken broth, increase the heat to medium-high and bring to a gentle boil to reduce for five to six minutes.
Add the lemon juice, parsley (if using), and the cooked mushrooms and stir to combine then place the cooked chicken back in the pan. Cook for another two to three minutes or until the chicken has warmed through again and the sauce has thickened slightly. Season with additional salt if needed.
Serving Size 6 oz chicken breast
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.