Dairy Free
Gluten & Grain Free
Egg Free
Nut Free
Low Disaccharide
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This tasty dish can be ready to eat in half an hour!!!
Serves: 4
Prep time: 15 mins
Cooking time: 15 mins
Ingredients
- 4 chicken breasts, sliced through lengthwise if thick.
- 1 tbs coconut oil
- 1/2 tsp salt, pepper to taste
- 1/2 cup spring onions, finely chopped
- 250g button mushrooms, finely sliced
- 2 cloves garlic, crushed
- 1 tbsp coconut amines mixed with 1 tbsp water
- 2 tbsp coconut flour
- 1 cup water
- 2 vegetable stock cubes, made or bought but watch for additives.
- 1 tsp dried dill tips
Method
- Heat coconut oil in deep pan on stove top.
- Cook chicken breasts in hot oil until brown (but not dry), approx 3 minutes each side.
- Season with salt and pepper.
- Remove from pan and keep warm on plate.
- Add spring onions, mushrooms and garlic to pan and cook stirring for 3-5 minutes.
- Add coconut amines and water mixture, and simmer stirring for 3-5 minutes.
- Add cup of water and stock cubes, and mix to dissolve, boiling for 5 minutes.
- Sprinkle coconut flour over the top and stir until slightly thicker.
- Remove from heat, and stir in dill.
- Spoon over chicken.
- Serve with salad or vegetables, rice or pasta.
Notes
I use toasted sesame seeds on top, but roughly chopped nuts are fine, provided you do not have a nut allergy.
