This recipe is delicious. My kids ask for it all the time. I could make this every night and they would be happy. You can of course add or subtract DSC_9031-188x154whatever seasonings you like.

You Need

Organic chicken

Organic peanut oil (coconut oil works too)

Almonds, sliced or cut into pieces

2 cloves garlic, crushed

Fresh basil

Paprika

Garlic salt

Onion (I use a whole onion but if you like, use less)

Heat skillet and put oil in the pan. Careful, it’ll pop if it’s much over MEDIUM heat. Place chicken in to cook. It should sizzle enough so you know it’s cooking but it should not be loud. You want to cook it gently. Add seasonings, onions and almonds (as many or as little as you like). Cook until done, turning chicken so as to cook evenly and re-seasoning about halfway through. Yum!

Side Suggestions

Serve this with:

Roasted red potatoes, cut into chunks with the skin left on. Toss with olive oil and place in a roasting pan with onions. Add some fresh basil, season with rosemary, thyme and garlic powder. Pepper or paprika is nice on these as well. Roast at 350 for 45 minutes or until tender. If you are worried about the potatoes drying out, you can add a little bit of water in the bottom of the pan. Chicken bouillon added to these makes them that much tastier.

Green beans, lightly sauteed with onions and almond slices. Add a pinch of garlic powder, a dash of pepper and some fresh basil. A bit of grated lemon peel or a squeeze of lemon juice adds some zing.

If you don’t want to use beans and potatoes as sides, you can add the garlic noodles in our Pioneer Kitchen section to this skillet once the chicken is done and some peas and carrots or green beans for a great all-in-one meal. Simmer until the vegetables are done.

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