Tuesday, April 12, 2011

Paleo Jerusalem Chicken



This week I'm focusing on healing foods and recovery! I may be out of CrossFit for the week, but I'm not out of the kitchen! Sometimes when you're frustrated over things you can't control, it's beneficial to focus on things you can control, right? So it has become extremely important to me to do whatever I can to elicit healing! I'm using food (in a good way). Yep... healthy, healing-type foods packed with micro and macro nutrients and lean proteins! The typical Paleo way, personified!

Ok, so I'm not sure if tonight's dinner was as much healing for my body as it was comforting for my spirits... either way, it served its purpose!!! Road to recovery is underway! I hope you enjoy this tasty dinner! :-)

Recipe:
4 skinless boneless chicken breasts
1 C organic chicken broth
4 cloves garlic, crushed and minced
1 yellow onion, chopped
1 C white wine
1 (8 oz) package sliced mushrooms
1 (10 oz) can artichoke hearts, drained (packed in water)
1 C coconut milk
2 T fresh chopped Italian parsley
black pepper
paprika
sea salt (to taste)
2 tsp. olive oil

Preheat oven to 350 degrees. Place chicken in a baking dish and sprinkle with some black pepper and paprika. Bake chicken for about 20-25 minutes. While the chicken is baking, saute onion and garlic in olive oil. Add chicken broth and bring to a boil. When liquid is reduced by half, add the wine, mushrooms, and artichokes. Reduce heat and cook until mushrooms are tender and sauce thickens a bit. Finally, stir in the coconut milk (this gives the sauce that creamy texture and look). Pour all the sauce over the chicken breasts, and bake, uncovered, for an additional 15 minutes! Sprinkle with fresh Italian parsley. Serve with steamed zucchini (or vegetable of choice).

Scott raved over this! Hope you enjoy, too! It was pretty simple, delicious, and definitely comforting! ...Oh and made for excellent leftovers! I'll keep you posted as to its healing properties! ;-)

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