I realize it’s been a while since my last post. We are in the process of moving and time has slipped right by me! I was thinking earlier about what I’ve been enjoying at dinner time lately that I could post and one dish came to mind. This sautéed chicken (in a variety of recipes) has become a family favorite. The process is quite simple and many different varieties can be made using a variety of proteins as well. In this post, I’m highlighting chicken. These are all Whole 30 diet approved as well, if you are following that plan.
To start the process, you add some olive oil or coconut oil to a skillet on medium-high heat. Season your chicken breasts and add them to your hot skillet. I saute them 7 minutes on each side. Remove them from the skillet onto a platter then follow the rest of the process for the variety of chicken you’d like. Isn’t this fabulous?!
California Chicken: 1/4 cup balsamic, 8 sundried tomatoes (in oil) & minced, 1/2 cup fresh basil (minced), 1/4 cup chicken broth.
Deglaze the pan with balsamic vinegar, broth, and sundries tomatoes. Return chicken to pan. Simmer until sauce is slightly thickened, 2-5 minutes. Remove pan from heat and stir in basil.
Italian Chicken: 1 tsp. oregano, 1 tsp. rosemary, 1 can (14.5 oz) diced, fire-roasted tomatoes (I like to add grape tomatoes instead), 1/2 cup fresh parsley leaves (minced), 1/4 cup chicken broth.
Deglaze the pan with broth, oregano, and rosemary. Add diced tomatoes, bring to boil. Return chicken to pan, simmer uncovered until sauce is thickened, about 2-5 minutes. Remove from heat, stir in parsley.
Citrus Chicken: 1/3 cup lime, lemon, or orange juice, 1 tsp. lime, lemon, or orange zest, 1/2 cup fresh parsley leaves (minced), 1 TB clarified butter (or coconut oil or olive oil), 1/4 cup chicken broth.
Deglaze the pan with the broth, citrus juice, and zest. Return chicken to pan and simmer until sauce is slightly thickened, about 2-5 minutes. Remove pan from heat and stir in parsley, along with butter (or oil).
Moroccan Chicken: 1 onion, finely diced, 2/3 cup chicken broth, 1 tsp. ground cumin, 1/2 tsp. cinnamon, 1/4 cup raisins, 1/2 cup coconut milk.
Deglaze the pan with the broth, cumin, and cinnamon. Add the onion and sauce until soft, about 3-5 minutes. Add the raisins and coconut milk to the pan; bring to a boil, then simmer over low until slightly thickened, about 2-5 minutes.
Mexican Chicken: 1/4 cup lime juice, 2 tsp. chili powder, 1 tsp. ground cumin, 2/3 cup chicken broth, can (4 oz) diced green chilies, 1/2 cup fresh cilantro leaves (minced), 1 TB clarified butter (or coconut oil or olive oil).
Deglaze the pan with the lime juice, chili powder, and cumin. Add the broth and chilies, then return chicken to pan. Boil until liquid is reduced by about half, 7-10 minutes. Remove pan from heat and stir in the cilantro and clarified butter (or coconut oil or olive oil).
These recipes courtesy of Whole30.com.