Pound the chicken until thinned and even in thickness, about 1/2-inch thick - they cook faster. Sprinkle the chicken with salt and pepper and dust lightly with brown rice flour.
Put 3 tablespoons of butter in a large skillet over medium heat. When the butter is foamy, add the chicken breasts and diced jerky. Cook the chicken for about 4 minutes on each side, until nicely browned.
Remove the chicken to a plate, leaving the jerky and add the green onions and garlic to the skillet. Cook, stirring, for about 1 minute, until onion is softened. Remove the onion mixture to a bowl and set aside.
Return the chicken to the skillet. Add chicken broth to the skillet and bring to a boil. Cover and simmer for about 5 minutes. Remove the cover, add the onion/jerky mixture and continue cooking for 1 minute. With a slotted spoon, remove the chicken and jerky/onion mixture to a serving dish. Stir the sour cream into the remaining liquid, cooking and stirring just until hot and well blended. Do not allow sauce to boil.
Pile the jerky and onions on top of the chicken and then pour the sauce over the top.
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