Ingredients:
1 lb of boneless skinless free range chicken
Almond flour for dredging
1/2 tsp of salt
1/2 tsp of pepper
3-4 Tbsps of olive oil
1 cup of sliced mushrooms
1/4 cup of dry white wine
1/2 cup of onion
1 Tbsp of balsamic vinaigrette
1/2 cup of free range chicken broth
2 Tbsp of grass-fed butter
3 cloves of garlic minced
Parsley to taste
Directions:
- Place about ½ cup of flour in a bowl. Add salt and pepper; stir to combine.
- Dredge the chicken through the flour mixture until coated on all sides. Shake off any excess flour. Set chicken aside.
- Heat the oil in a large skillet over medium-high heat. Add chicken to the skillet and cook until lightly browned on both sides (about 3-5 minutes per side).
- Remove chicken from the skillet and set aside.
- Lower heat to medium. Place mushrooms and onion in the skillet, stirring and cooking until tender (about 5-7 minutes).
- Take the skillet off of the heat; add the wine, balsamic, and the chicken broth. Place the skillet back on medium heat, and stir to scrape up any bits from the bottom of the pan (this gives the sauce so much flavor!).
- Add garlic and butter to the skillet. Simmer the sauce for about 5 minutes to allow it to reduce and thicken. Season with salt and pepper, to taste. Add chicken back to the skillet and serve immediately. Garnish with fresh parsley.
- Place this over zucchini noodles or spinach!
Enjoy!
Fit Chic