Submitted by: Karen Adams
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Servings: 4
This is a wonderful recipe greatly loved by all who taste it!
4 chicken breast
1 tbsp. coconut oil
2 tsp. coconut oil
1 sml. onion
5 tbsp. coconut flour
1/2 tsp. dried tarragon
3/4 tsp. sea salt
1 1/2 c. chicken broth
In nonstick skillet, heat 2 teaspoons of coconut oil over medium heat. Add sliced onions and cook until tender and lightly browned. With slotted spoon, transfer onions to bowl. On waxed paper, mix 3 tablespoons of coconut flour, tarragon, and salt; use to coat chicken breasts. Add 1 tablespoons of coconut oil to skillet and heat until very hot. Add chicken breasts and cook until golden brown, turning once. Reduce heat to medium low; cover and continue cooking until juices run clear when thickest part of chicken is pierced with tip of knife, about 10 minutes. Transfer chicken to 4 dinner plates. In small bowl, with fork, mix remaining 2 tablespoons of coconut flour with chicken broth. Add broth mixture and sauteed onions to skillet; heat to boiling over high heat, stirring to loosen any brown bits from bottom of skillet for 1 minute. Pour sauce over chicken.
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