This is an adaptation from a recipe in one of our cookbooks. A big favorite for both of us! Chicken Scarpariello (serves 2) Ingredients: 10 ounces of skinned and boned pastured/organic chicken, cut into 1 x 3 inch strips 3 tbl. of all-purpose gluten free flour (we use Bobs Red Mill Gluten Free All Purpose Flour) 2 tsp each of ghee (clarified butter) and coconut oil 2 tbl of minced shallots or onion 3 fresh garlic cloves, minced 1 cup of organic (or homemade) chicken broth 1/2 tsp of ground rosemary (or more, if desired) 1/2 cup dry cooking wine 1 tsp garlic powder 1/4 tsp sea salt 2 handfuls of organic spinach pepper to taste Top with 1 diced/de-seeded organic tomato *You can add any veggies to this that you would like and just add more chicken broth, if needed. Instructions: On a sheet of wax paper or paper plate, dredge chicken strips in flour. In 10 inch skillet, combine oil and ghee and heat over med-high heat until melted and bubbly; add chicken and cook, turning occasionally, until lightly browned on all sides (3 to 4 mins). Using tongs or slotted spoon, remove chicken from skillet and set aside. To same skillet, add shallots (or onion) and garlic and saute until softened, about 1 min. Add water, wine, broth and seasonings and stir well. Stirring frequently, cook for 2 minutes and then add spinach and continue to stir frequently until liquid is reduced by half, 2 to 3 more minutes. Return chicken to skillet and cook until sauce is thick (but still saucy) and chicken is heated through, 1 to 2 mins. Serve over gluten free rice spaghetti (we use Tinkyada organic brown rice pasta...so good!) and top with diced tomatoes. Bon Appetite!
Posted on: Thu, 20 Mar 2014 16:25:25 +0000
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