Chicken Margherita Skillet
Persons 6
Ingredients
1-1/2 lbs. boneless skinless chicken breasts, pounded to an even thickness
sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
2 tsps. dried basil
2 Tbsps clarified butter or ghee
2 Tbsps gluten-free flour or Arrowroot powder
3 fresh garlic cloves, minced
1 cup low sodium chicken bone broth
1/3 cup homemade pesto sauce
1-pint cherry tomatoes halved
1/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
fresh basil leaves, to garnish
Instructions
Preheat your oven to 375 degrees f. Start with uniform breasts. Trim fat, pound the thicker parts with a mallet if needed to create uniform – ish pieces of chicken. Do not over-pound the chicken, then it cooks too fast, which will dry it out. Season your chicken with dried basil, sea salt, and pepper. Using your hands, rub seasonings in on all sides of the chicken. Melt the butter or ghee in a large oven-proof skillet over medium heat. Add chicken and sear on each side until golden, 5-6 minutes. Set aside on a plate. In a small bowl whisk the stock and flour together, until flour is fully dissolved. In your same preheated skillet, sauté the garlic for 1 minute, until fragrant. Add in the stock/flour mixture and simmer until the sauce starts to thicken, 3-4 minutes. Stir in your pesto sauce. Return the chicken back into the skillet and spoon sauce on top. Add cherry tomatoes and sprinkle with mozzarella and parmesan cheese as shown in the photos. Bake for 12-15 minutes, or until chicken is cooked through and cheese is melty and bubbly. Garnish with fresh basil leaves before serving. Enjoy!
Source: Clean Food Crush
(From Santa’s Workshop (Dawn))
_._,_._,_
Persons 6
Ingredients
1-1/2 lbs. boneless skinless chicken breasts, pounded to an even thickness
sea salt and fresh ground black pepper, to taste, about 1/4 teaspoon each
2 tsps. dried basil
2 Tbsps clarified butter or ghee
2 Tbsps gluten-free flour or Arrowroot powder
3 fresh garlic cloves, minced
1 cup low sodium chicken bone broth
1/3 cup homemade pesto sauce
1-pint cherry tomatoes halved
1/4 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
fresh basil leaves, to garnish
Instructions
Preheat your oven to 375 degrees f. Start with uniform breasts. Trim fat, pound the thicker parts with a mallet if needed to create uniform – ish pieces of chicken. Do not over-pound the chicken, then it cooks too fast, which will dry it out. Season your chicken with dried basil, sea salt, and pepper. Using your hands, rub seasonings in on all sides of the chicken. Melt the butter or ghee in a large oven-proof skillet over medium heat. Add chicken and sear on each side until golden, 5-6 minutes. Set aside on a plate. In a small bowl whisk the stock and flour together, until flour is fully dissolved. In your same preheated skillet, sauté the garlic for 1 minute, until fragrant. Add in the stock/flour mixture and simmer until the sauce starts to thicken, 3-4 minutes. Stir in your pesto sauce. Return the chicken back into the skillet and spoon sauce on top. Add cherry tomatoes and sprinkle with mozzarella and parmesan cheese as shown in the photos. Bake for 12-15 minutes, or until chicken is cooked through and cheese is melty and bubbly. Garnish with fresh basil leaves before serving. Enjoy!
Source: Clean Food Crush
(From Santa’s Workshop (Dawn))
_._,_._,_
