My recipes are grain free, refined sugar free and many are dairy free. Those of us with autoimmune illnesses feel better when eating this way. I don’t know if this diet will work for you. All I know is it has worked for me.
I love the smell of lemon oil that is released when you cut a lemon. Not to mention there is something so appealing about cut lemons. Lemons are so photogenic. All the pictures of my food are taken from my cell phone. Lemon and garlic go well together as well as the combination creates a wonderful aroma. Part of what makes something so flavorful is visual as well.
I believe food is eaten using three senses. One visual, two aromas, and three flavors and taste. I want all my recipes to be strong in all three. I am not a wine drinker. I do believe that you need to use a wine that you like the flavor of. I do prefer a wine that is a little sweeter. I prefer a Moscato. But use whatever you have in your fridge or what you prefer.
Fresh herbs are readily available at most grocery stores. I think that they not only give a dish lots of flavor but are also visually beautiful as well. The chicken is cooked in a covered dish with juices and it leaves the meat juicy and tender. The citrus gravy makes this dish mouthwatering. Serve with mashed potatoes, rice, cauliflower rice, Turnip Mash, or Cauliflower Rice Pilaf.
Nutritional Facts are based on 1/2 lb servings.
3 lbs breasts
1/2 cup white wine or chicken broth
2 tablespoons fresh lemon juices
zest of one lemon
1 1/2 cup chicken broth
1 clove of minced garlic
1 teaspoon thyme
1/2 cup chopped onions
1 tablespoon fresh oregano
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons tapioca flour
2 tablespoons chicken broth
Preheat oven to 400. Grease a covered stoneware. Combine all the ingredients together and place in the bottom of your covered stoneware.
Place frozen chicken on top of chicken broth mixture. Place the cover on top of the stoneware.
Place in oven and bake 1 1/2 hours or until cooked through. Remove from oven. Remove lid and place chicken on a platter. Pour off juices into a pan and set on the stove on medium heat. Combine tapioca flour and chicken broth stir together until it is thoroughly combined into a slurry.
Pour through a sieve into the pan juices and stir while pouring in. Continue to stir until the juices are thickened. Serve chicken with the gravy.
|Amount Per Serving|
|% Daily Value *|
|Total Fat 5 g||8 %|
|Saturated Fat 0 g||0 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 3 mg||1 %|
|Sodium 592 mg||25 %|
|Potassium 34 mg||1 %|
|Total Carbohydrate 7 g||2 %|
|Dietary Fiber 1 g||5 %|
|Sugars 2 g|
|Protein 43 g||87 %|
|Vitamin A||1 %|
|Vitamin C||29 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|