I just love this dish. It’s easy to do and has a ton of flavor. I don’t always have a nice dry white wine in my fridge, usually because I drink it all and never have any leftover for cooking…hmm that does explain a lot, but when that is the case, I use Apple Cider Vinegar and Water. I just split it in half. For instance, if the recipe calls for a cup of white wine, I use 1/2 cup of apple cider vinegar and a 1/2 cup of water. It gives it the same intensity as the wine. It smells strong at first so don’t let it scare you, it does cook off just like the wine. Plus the apple cider vinegar is a super healthy substitute so it’s a win-win situation! I throw in dried thyme, rosemary, and oregano but if I have an italian seasoning mix, then I just use 2 teaspoons of that. Have fun and use what you want! 🙂
Okay let’s get cookin’…
- 1/2 cup coconut flour
- 4 boneless, skinless, chicken breasts (no hormones or antibiotics…get the good chicken)
- Salt and Pepper
- 3 T olive oil or avocado oil (split)
- 1.5 lbs red potatoes or multi-colored little potatoes (Trader Joe’s sometimes has the multi-colored), cut 1″ cubed
- 2 t minced garlic cloves
- 1/2 t dried oregano
- 1/2 t dried rosemary
- 1 t dried thyme
- 1 cup organic chicken broth
- 1/2 cup apple cider vinegar + 1/2 cup filtered water (mix together)
- 1 cup organic froze peas, thawed (just run under water to thaw)
- 3 T unsalted Kerrygold butter (grass-fed, can be found at Trader Joes)
- 2 t fresh lemon juice
- Put the flour on a plate or a dish. Rinse and pat chicken dry. Season with salt and pepper. Then place chicken in the flour and coat all sides.
- Heat about 1.5 tablespoons oil in a 12-inch non stick skillet over medium-high heat. When the oil is shimmery and loose, place the floured chicken breasts in the skillet and brown both sides, about 2 minutes each side. Then transfer to plate when done.
- Heat remaining oil in the now empty skillet until shimmery. Add the potatoes and cook, stirring occasionally, for about 6 minutes, when they’re nice and browned. Stir in the spices and a little more salt and pepper and stir until fragrant, about 30 seconds. Stir in the chicken broth and apple cider vinegar mix.
- Add the chicken back into the skillet and bring to a simmer. Reduce the heat and cover and simmer until chicken is cooked through, about 15 minutes. When done, transfer the chicken to a plate and loosely cover.
- Increase the heat a little and keep cooking the potatoes and sauce, uncovered, until potatoes are tender, about 5 to 7 minutes. Using a slotted spoon, take potatoes out and put with the chicken.
- Now stir in peas, butter, and lemon juice into sauce and remove from heat. Season with salt and pepper if needed. If sauce isn’t thick enough to your liking, keep simmering it until it thickens up.
- Pour sauce over chicken and potatoes and serve.
- This dish will also keep nicely in the fridge for a few days if you are meal prepping!