About the Recipe
Ingredients
3 slices of bacon
2 pounds of chicken breast
1⁄4 cup cassava or almond flour
1 tbsp of coconut oil, ghee, or Miyokos vegan butter 2-3 shallots diced (about 1⁄2 cup)
3 garlic cloves diced
1 tbs Italian seasoning (oregano, parsley, thyme, basil) 1⁄4 tsp crushed red pepper
2 1⁄2 cups of water
3 tsp Organic Better Than Bouillon Chicken Base
2 lemons (one juiced, one cut into quarters)
2 tsp Dijon mustard
4 cups of Organic Kale destemmed and chopped
1 can of unsweetened coconut cream or milk
1 1⁄2 tsp Salt
1⁄2 tsp Pepper
Preparation
Step 1
In a large deep non-stick pan (preferably cast iron) cook the bacon over medium heat until just crisp, about 3-4 minutes. Using tongs remove bacon to a paper towel lined plate to cool. Turn off heat and reserve brown bits and oil in the pan.
Step 2
Prepare Chicken. Either slice chicken in half to about 1/4-inch thickness or use a meat mallet to pound the breasts into about 1⁄4-inch thickness. Use a paper towel to pat dry. Season with 1 teaspoon of salt and pepper plus Italian seasoning. Put the flour in a bowl and dredge each piece so it is evenly coated.
Step 3
Turn back on the heat to medium-high. Place the chicken in the pan and cook until golden brown, about 4 minutes per side. Transfer cooked chicken to plate and set aside.
Reduce heat to medium add your coconut oil or alternative, add shallot, garlic and red pepper flakes stirring often so it doesn’t burn. Add water, chicken bouillon, lemon juice from 1 lemon, Dijon, and remaining salt. Stir well until combined making sure to scrape the brown bits from the bottom of the pan. Bring the sauce to a simmer and add potato, cover and cook until tender about 15-20 minutes.
Step 4
Add kale & coconut milk and stir until kale is wilted, about 2 minutes. Add chicken and crumble bacon to add over the top. Cover and cook for about 5 minutes. Serve with lemon wedges on the side.