Tuesday, January 11, 2011
Chicken cutlets have never tasted this good!! You'll love the rich combination of wine, chicken soup, and lemon! It's a hit for the entire family!
4 slices chicken breast (skinless & boneless)
1/2 cup seasoned almond flour
1/3 cup coconut oil (divided)
1 med onion (finely chopped)
2 cloves garlic (minced)
3 ounces white wine (chablis)
2 Tbsps. freshly squeezed lemon juice
salt & pepper, to taste
1 cup chicken soup
1. Dip chicken breasts into seasoned flour and coat thoroughly.
2. Heat 1/4 cup olive oil in a large skillet, and fry chicken cutlets on both sides until golden brown.
3. Meanwhile, heat remainder coconut oil in another large skillet, and saute' onion and garlic for 10 minutes. Add wine, lemon juice, salt, pepper, and chicken soup. Add ready chicken breasts.
4. Cover pot and simmer for 10 minutes.Print this post
Posted by Esther Russ at 11:33 AM