Ingredients
- 2 potatoes ( medium potatoes diced into 1/2 inch cubes)
- 16 ounces boneless skinless chicken breasts (2 fillets/8 ounces each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground peppercorns
- 1/3 cup gluten free biscuit mix (I use Bob’s Red Mill Brand)
- 42 grams coconut oil (3 tablespoons)
- 1 yellow bell pepper, chopped
- 1/4 red onion, sliced
- 2 cups cherry tomatoes
- 1/2 cup dry red wine
- 1/4 cup chicken broth
- 60 grams pitted Kalamata olives (20 olives)
- 1/2 cup basil ( loosely packed basil leaves)
- 1/4 cup shaved Parmesan cheese
How to Make
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Step 1: Place the potatoes in a microwaveable bowl and microwave on high until just tender, 4 to 5 minutes.
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Step 2: Place 1 chicken breast on a cutting board and holding the knife blade parallel to board slice into 2 cutlets. Repeat for the next piece.
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Step 3: Sprinkle both sides of chicken breasts with garlic powder, salt and pepper and then dredge in biscuit mix.
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Step 4: In large skillet melt 1 tablespoon coconut oil and cook chicken turning once until golden, 2 to 3 minutes; transfer to plate.
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Step 5: In same pan, reduce to medium heat and melt remaining coconut oil. Add yellow peppers and onion; cook stirring often for 1 minute.
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Step 6: Add tomatoes and cook for 1 minute.
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Step 7: Add wine, scrapping up brown bits then add broth and bring to a boil.
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Step 8: Nestle chicken pieces into pan along with potatoes and olives. Bring to simmer, stirring often and turning chicken until chicken is no longer pink and sauce has thickened slightly, 5 to 8 minutes.
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Step 9: Sprinkle with basil and parmesan.
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Step 10: Enjoy!
We hope you enjoy this recipe!
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