Wednesday, September 8, 2010
Baked Chicken with Shallot Wine Sauce & Cauliflower Rice
This dinner was pretty simple and packed in some good flavor! It was also heartily filling & satisfying. Scott helped a lot with this dish... his inspiration was shallots (which made a great sauce... rich and full of flavor). Hope you enjoy!
4 chicken breasts, pounded and cut in half
1/2 C almond meal
2 T dried parsley flakes
1 T Italian seasoning
1 tsp. black pepper
1 tsp. paprika
2 T coconut oil
2 tsp . olive oil
1/4 C shallots, finely diced
3 cloves garlic, minced
1/2 C white wine
Preheat oven to 350 degrees. In a large skillet, heat olive oil. Saute shallots and garlic. When done remove to a small bowl. In same skillet, add coconut oil. Keep heat on medium. Trim and pound chicken breasts. Combine almond meal, parsley flakes, Italian seasoning and black pepper in a shallow bowl. Coat chicken breast in the mixture and add to hot skillet. Sprinkle paprika over the top. Cook for about 4-5 minutes until browned. Turn chicken over and repeat.
Add chicken to a baking dish when nice and browned. Add shallot and garlic mixture back to skillet and deglaze pan with white wine, scraping all the bits and making a nice sauce to pour over the chicken. After pouring shallot sauce over the chicken, cover with foil, and bake for about 10 minutes. While chicken is baking, makes your sides! We cooked up some cauliflower rice, and steamed zucchini. The cauliflower rice has really become a household favorite! It was especially nice with this dish as it sopped up a lot of the shallot sauce! Be sure to spoon some extra sauce over the top of your chicken and cauliflower rice.
Super delicious... Hope you enjoy! :-)