Ingredients:
1 lb of thin chicken cutlets
Olive oil – 5 tblsp
Flour or almond flour – ¼ cup
Shallots - 2
Garlic – 5 cloves
Hearts of palm (canned or jarred) , peas (frozen), grape tomatoes
Parsley
White wine or marsala or sherry wine – 1 cup
Chicken broth – low sodium – ½ cup
Butter – 2 tblsp
Salt & pepper – to taste
Tumeric – 2 tblsp
Method:
Clean and cut chicken cutlets into medallion size
Heat olive oil in a skillet
Dredge the chicken in flour – lightly and shake off excess
Saute chicken on each side for about 1 minute on medium heat
Remove from skillet
Add to skillet olive oil if necessary
Slice shallots and garlic and put in skillet
Add turmeric, salt & pepper and some chopped parsley
Brown for about 2 minutes on low-medium heat
Put chicken back in skillet to one side
Slice hearts of palm and grape tomatoes, microwave frozen peas
Add hearts of palm (or artichoke hearts), peas, grape tomatoes
Add butter, chicken broth and wine
Let it sit until ready to serve
Heat for about 2-3 minutes, stirring occasionally
Garnish with fresh parsley leaves
Chicken, chicken and more chicken!