Lemon Cream Sauce

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Why recepie famous for?

Start with organic, free-range chicken breasts. I used four of them, cut into pieces and tossed with a little gluten free flour (you can use organic coconut flour, rice flour, or wheat flour if you’d like). Then, I melted some coconut oil in a pan and cooked the chicken pieces, making sure they were browned all the way around.

Ingredients

Four organic, free range chicken breasts, cut into pieces (2-3 inches).
½ cup organic flour (coconut, rice, or wheat all work well)
1 tablespoon organic coconut oil (
Lemon Cream Sauce
2 cups organic chicken broth (2 cups organic chicken broth (
here's how to make it yourself! Or, substitute 2 cups vegetable broth)
1 cup organic raw cream (or, use 1 cup organic coconut milk)
½ cup organic lemon juice
dash sea salt

Instructions


Toss the chicken pieces with the flour until they are coated. Save the left over flour (about a tablespoon) for thickening the sauce.
Melt the coconut oil in a pan, and add the chicken. Brown the chicken pieces on all sides, and make sure they are cooked through. Remove from the pan and set aside (I put them in a warm oven so they wouldn't get cold).
In the same pan that you used for the chicken, add the broth. Scrape the bottom of the pan to incorporate the cooked chicken into the broth. Bring the broth to a boil, and cook until it has reduced by ⅓.
Reduce the heat to simmer, then add ¾ cup of the cream and all of the lemon juice. Stir well.
Mix 1 tablespoon of flour into the remaining ¼ cup of cream, making sure to avoid any lumps. Add this mixture to the sauce and whisk until it's combined, then bring to a boil again and cook until the sauce thickens.
Add the cooked chicken back to the sauce, stir to cover the chicken and reheat it a bit.
Serve with garlic mashed cauliflower and potatoes and roasted broccoli, the sauce is wonderful over vegetables!

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