Ingredients:
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- 4 tbsp Olive Oil
- 4 boneless skinless chicken breast halves (I prefer organic)
- Salt and Pepper to taste
- 1 tbsp coconut flour sifted
- 1 tbsp tapioca starch
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 tbsp sage leaves
- 4 boneless skinless chicken breast halves (I prefer organic)
- Salt and Pepper to taste
- 1 tbsp coconut flour sifted
- 1 tbsp tapioca starch
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- 1 tbsp sage leaves
Directions:
1.Warm 2 tbsp oil in a large skillet on medium0high heat. Pat the chicken dry and season with salt and pepper.
2. Cook until golden brown about 6 minutes flipping 1-2 times. Remove chicken from pan and set aside.
3. Reduce the heat to medium and add in rest of the oil. Sprinkle the flour and cook while whisking until mixture is golden brown.
4. Whisk in the wine and broth. Bring to a simmer and add chicken back in.
5. Place the sage leaves on top of chicken. Cover pan and reduce to low-simmer and cook about 6-10 minutes.
2. Cook until golden brown about 6 minutes flipping 1-2 times. Remove chicken from pan and set aside.
3. Reduce the heat to medium and add in rest of the oil. Sprinkle the flour and cook while whisking until mixture is golden brown.
4. Whisk in the wine and broth. Bring to a simmer and add chicken back in.
5. Place the sage leaves on top of chicken. Cover pan and reduce to low-simmer and cook about 6-10 minutes.
(Resource: All You magazine)
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