Tomato Mushroom Chicken Skillet
(Serves 4.)
Ingredients:
2 to 3 lb organic or naturally raised chicken parts
salt and pepper
1/4 cup almond flour
3 Tbsp light oil, for frying
1 can (28 oz size) diced tomatoes
8 oz fresh mushrooms, sliced
1 garlic clove, minced
1 medium onion, sliced thin wedges
1/2 cup sliced black olives
1/4 cup soy Sauce
Directions:
- Season the chicken well with salt and pepper.
- Coat the chicken completely with almond flour.
- Heat the oil in large heavy skillet and fry chicken until well browned; remove to platter as it browns, then add more chicken. Don't crowd skillet.
- When all chicken is browned and removed from skillet, add the tomatoes, mushrooms, garlic, onion, olives, and soy sauce, stirring to combine.
- Arrange chicken pieces over the top of the ingredients in skillet.
- Cover the skillet with lid or foil and seal.
- Turn heat down to low and simmer gently for 40 to 45 minutes or until veggies are tender and chicken is cooked through.
- Serve by scooping veggies onto plates and topping with chicken.
- May add mixed green salad to plate before adding hot veggies on top.
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