This recipe is DELICIOUS and tastes amazing leftover! You can make this over spinach, spaghetti squash, or baked zucchini for an added bonus!
Ingredients:
1 lb boneless skinless chicken breast
2 cups mushrooms, cut in half
1 clove garlic, minced
3 springs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned almond flour
2 tbs grass-fed butter
2 tbs olive oil
1/2 cup of steamed asparagus
1/2 cup coconut creamer
1/4-1/2 cup shredded parmesan cheese
1/4 tsp pepper (or to taste)
1 Tbsp of pesto sauce
seasoned flour:
1/2 cup almond flour
1 tsp salt
1/2 tsp black pepper
Directions:
Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)
Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.
Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.
Add remaining olive oil to hot skillet. Saute mushrooms, asparagus, and garlic until mushrooms begin to brown.
Add white wine to skillet, add thyme to mushroom/wine mixture in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.
Remove chicken from pan. Add the cream and heat through. Add the parmesan cheese and pesto.
Cook, stirring constantly over low heat until cheese and pesto melt. Continue cooking sauce thickens. Add chicken back to pan and heat and heat on low for another 5 minutes.
*Top Chicken Mixture over spinach or even spaghetti squash.
Enjoy!
Fit Chic