Chicken Madeira with Roasted Cauliflower
| 12 |
45 |
271 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 10 min |
35 min |
8
|
Ingredients
|
908 gm
|
Chicken breast, boneless, skinless
(sliced thin)
|
|
4 tbsp
|
Extra virgin olive oil
|
|
2 tbsp
|
Ghee
|
|
2 tbsp
|
Almond flour/meal, Bob's Red Mill
|
|
3/4 tsp
|
Sea Salt
|
|
3/4 tsp
|
Black pepper
|
|
1 1/2 cup pieces
|
White mushrooms
|
|
1/2 cup
|
Madeira, wine
|
|
1/2 cup
|
Chicken broth (stock), low sodium
|
|
2 cup
|
Cauliflower
(florets)
|
|
3 clove(s)
|
Garlic
(minced)
|
|
1 tsp
|
Lemon and Herb Seasoning, McCormick
(or herbs de provence)
|
Instructions
FOR CHICKEN:
Heat a large non-stick skillet over medium-high heat and add 2 tsp oil.
Season chicken with 1/4 tsp salt, 1/4 tsp pepper and almond flour.
Cook chicken about 2 minutes per side until just cooked through. Set chicken aside.
Add mushrooms to pan and cook about 2-4 minutes.
Add the wine and cook for 1 minute, then add broth and chicken to pan. Simmer 1 more minute.
FOR CAULIFLOWER:
Heat oven to 375°F.
Combine cauliflower, 2 tbsp oil, 1/2 tsp salt, 1/2 tsp pepper, and herb seasoning on a baking sheet.
Cook about 25 minutes, turning occasionally.
Serve with chicken madeira and enjoy!
Notes:
Submitted by Katie Marsh
Nutrition Facts
Per Portion
Calories
271
Calories from fat
130
Calories from saturated fat
35
Total Fat
14.5 g
Saturated Fat
3.8 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.4 g
Monounsaturated Fat
6.5 g
Cholesterol
94 mg
Sodium
299 mg
Potassium
525 mg
Total Carbohydrate
4.7 g
Dietary Fiber
0.8 g
Sugars
2.1 g
Protein
26.9 g
Dietary servings
Per Portion
Energy sources
Meal Type(s)
