Pat chicken dry with paper towels and place between 2 pieces of parchment
Pound thighs gently to make them even in thickness
In a bowl, whisk eggs and almond milk
In another bowl, mix flour, salt and pepper
Coat chicken pieces in flour mixture and move to a plate
Heat oil in large skillet on medium high
Dip floured chicken pieces in egg mixture and place gently in hot oil
Cook 5 minutes per side until golden in color and move to a plate
Remove pan from heat and allow to cool enough so that you can wipe it clean with a paper towel
Return to heat and add lemon slices and cook till they begin to get a golden color and move to plate
Melt ghee in pan
Using a wooden spoon, stir in arrowroot till combined
Now slowly add half of the chicken broth, stirring constantly
Add remaining broth and vinegar and turn heat up slightly till sauce begins to simmer
Return chicken and lemon slices to the pan, lower heat and simmer for 10 minutes
Sprinkle with parsley
Enjoy!
