My husband loves chicken breast but I'm more a wing and thigh girl (and daughter is happy with a drumstick) and so it works out well for when we make roast chicken for dinner! A few days ago I found some organic breast at clearance at the supermarket so I couldn't walk past! This is what I made with it and it was so good, that I had to pop it up on the website.
Serves 3 hungry people | Gluten free, Grain Free, Dairy Free
INGREDIENTS AND INSTRUCTIONS
3 chicken breasts, preferably free range/organic
1 tablespoon fat of choice
1 tablespoon wholegrain mustard
2 tablespoons tamari
1 teaspoon curry powder
0.5 cup marmalade
2 tablespoons apple juice
sea salt and ground black pepper to taste
Heat oil in large fry-pan.
Fry chicken breasts on both sides until golden.
Mix the remaining ingredients together in a small bowl and pour over browned chicken breasts.
- Lower heat to moderate/low.
- Cook breasts around 15 minutes each side, occasionally stirring the sauce so that it doens't catch and ladling it over the meat with a spoon to keep it moist. It's done when the meat is fully cooked through and the sauce is reduced to a syrup like consistency.
- Serve with a fresh salad of your choice such as this one!
If you do make these, please share on Facebook or Instagram and tag me in with @raisedonrealfood or #raisedonrealfood. You may also love my gluten free recipe ebook, For Real, with 70 nutrient-dense recipes from my kitchen to yours.