Ingredients
4 chicken breasts cut into bite size pieces
1-2 T coconut or olive oil
1/4 cup minced onion
3 cloves garlic; minced (cut and let to sit for at least 10 minutes)
1/4 cup white wine/sherry
juice of 2 lemons (can use bottled juice but better flavor with rind added)
rind of 2 lemons
1 t rosemary (crushed)
2 t thyme (crushed)
2 T butter
1 t salt
1 t black pepper
1 t sugar
1 t cornstarch
Sprinkle cut chicken pieces with salt (or salt substitute) & pepper and then saute in hot pan with 1-2 T coconut oil (or olive oil) until golden brown. Take chicken out of pan and put into a large casserole dish with cover until sauce is ready.
Empty pan of drippings and melt butter in pan. Add onion and garlic and saute until golden and soft. Add white wine/sherry, butter, lemon juice, rind, salt, pepper, rosemary, thyme and sugar. Bring to a low boil and simmer for two minutes. During this time put cornstarch in small glass bowl and combine with 2 T cold water until mixed. Add to sauce and allow to simmer and thicken for another minute. Add sauce to chicken in casserole and toss to cover chicken completely in the sauce. Can eat immediately or keep warm in 300 degree oven.
Awesome served over mashed potatoes. Probably be good with pasta as well.
This recipe makes 3 large servings (4 small servings)
