Heat a large pan to medium-high heat with ghee and olive oil. While this is heating, butterfly the chicken breasts so that you have 4 cuts of even thickness. Pat the chicken dry.
Put your arrowroot powder on a plate. Dredge each chicken breast in the arrowroot powder and shake off any excess. This will leave a fine coat of arrowroot powder on the chicken. You don't want too much on there, it should be a fine coating, not a breading.
When the pan is hot, carefully place all of your chicken in the pan. Brown each side for 4 minutes- your chicken should be cooked through at this point. If you have a thicker cut of chicken, cook evenly on each side until it is cooked through.
Remove the chicken from the pan and add white onion and garlic. Sauté this for 3 minutes. Then add FOND Bone Broth, capers, lemon juice, fresh parsley, salt and pepper. Simmer for about 5 minutes then add 1/4 tsp arrowroot powder and whisk thoroughly.
Let this sauce simmer for about 10 minutes to thicken slightly.
Serve the sauce over the chicken and top with extra parsley for garnish. Enjoy!