I am a big fan of balsamic and olive oil especially when mixed with garlic and chicken. So what better recipe than the one you see below.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 small onion diced
1/4 cup of diced sun-dried tomatoes
4 tablespoons grass fed butter or ghee
12 oz sliced white mushrooms
4 large cloves of garlic, smashed then minced
2 tablespoons almond flour
1 cups chicken stock
1/3 cup of coconut milk creamer (half and half)
½ tablespoon fresh rosemary, chopped
1½ tablespoons balsamic vinegar
Directions:
Heat oil in a large skillet over medium-high heat. Cook the chicken for 5 minutes on each side. Set chicken aside on a plate.
Next add butter to the same skillet over medium. Add chicken stock, mushrooms and sauté them until slightly brown (about 5 minutes). Add garlic and onion and cook until the onions are translucent.
Sprinkle flour over the mushrooms an continue to cook for one more minute. Turn up the heat to medium high and stir in the stock and let it come to a bubble. Add rosemary and sun-dried tomatoes and stir. Add balsamic vinegar and the coconut creamer. Cook until thickened, 3-4 minutes. If sauce does not thicken add a little more almond flour
Slice the chicken and place into the mushroom mixture. Cook another minute or two. Pour over spinach.
Enjoy!
Fit Chic
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