Makes: 4 servings (1/2 breast each)

Time: 45 minutes

 

Ingredients

1/4 Cup Almond Meal

2 Bone-In Split Chicken Breasts (organic preferred)

1/2 tsp Salt (sea salt or Himalayan preferred)

1/2 tsp Pepper

2 Tsp Arrowroot Starch or non-GMO corn starch

1 Tbsp Coconut Oil

3 Large Carrots, Sliced Thin

1 Medium Yellow Onion, Sliced

1 Tbsp Fresh Rosemary, Chopped

2 1/4 Cups Low-Sodium Chicken Broth, Divided

1/2 Cup Red Wine

1 Tbsp Tomato Paste

 

Directions

1. Cut chicken breasts in half on the diagonal. Sprinkle salt and pepper over chicken. Dredge chicken in almond meal in a dish.

2. Whisk arrowroot starch with 1/4 cup chicken broth and set aside.

3. Heat 1 Tbsp coconut oil in large pan over medium-high heat. Add chicken breasts and cook on each side until lightly browned on both sides, about 5 minutes per side. Transfer to a plate.

4. Add carrots, onions, and rosemary, and cook, stirring occasionally, until vegetables are softened, about 5 minutes.

5. Add chicken broth, wine, and tomato paste. Bring to a simmer and add chicken to pan, along with any juice on the plate.

6. Cover, reduce heat to a simmer, and cook until internal temperature of the chicken reaches 165 degrees, about 15-20 minutes.

7. Transfer chicken to a serving plate. Increase heat to medium-high. Stir arrowroot mixture and add to pan. Stir until sauce is thickened, about 1 minute. Pour sauce and vegetables over chicken and serve.