Sunday, December 6, 2015

Pan Fried Chicken Breasts with Lemon-Garlic Sauce & Beets

Hey y'all! Happy Sunday!

This dinner is so delicious, healthy, and really easy to make! The chicken is tender and juicy, and the sauce is so creamy and flavorful! I use wedo banana flour to thicken the lemon garlic sauce! Banana flour does not have any banana flavor at all, so it works really well in sweet and savory recipes! 

Onto the recipe!

Pan Fried Chicken Breasts with Lemon-Garlic Sauce & Beets (serves 4)
  • 1 lb thinly sliced chicken breasts
  • 2 tablespoons grassfed butter
  • 4 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 lemon
  • 1/2 cup fresh parsley, chopped
  • 1/2 cup chicken stock
  • 1/4 cup full fat coconut milk
  • 1/2 tablespoon wedo banana flour
  • 1 teaspoon Italian seasoning 
  • 4 beets, quartered
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • salt and pepper, to taste
First, we are going to make the beets! Mix together beets, olive oil, red wine vinegar, salt, and pepper in a small bowl. Wrap and place in fridge while we make the sauce and chicken.

Next we are going to start making the lemon garlic sauce! Heat 1 tablespoon of grassfed butter in a small saucepan. Once melted, stir in banana flour quickly to make a rue. Add in chicken stock, coconut milk, and juice from 1/2 lemon. Let reduce on low heat while we cook the chicken! 

Heat grassfed butter in large pan over medium-high heat. Once melted, add in onion slices and cook for about 2 minutes until translucent. Add in chicken breasts and minced garlic and season with salt and pepper. Cook for about 4 minutes per side, or until golden brown.

Once the chicken breasts are cooked through, add sauce to pan. Cook for another 2 minutes until chicken is coated in sauce. Plate chicken and beets on dishes, top with fresh parsley and eat!! Enjoy!!


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