In the mood for something delicious, healthy and easy for dinner?
This chicken is so good, you’d think you were at a fancy restaurant! It only takes about 15 minutes to make.
Pan seared Tarragon Chicken:
4 boneless chicken filets
All-spice seasoning
Cayenne Pepper
Fresh Tarragon
Coconut Oil
Season the chicken filets and pan sear in about 2 tbsp of Coconut Oil at medium high temp. Do not cover. Cook until golden.
Mushroom Bechamel Sauce:
1/2 cup Evaporated milk
2 tbsp butter
Salt and Pepper
2 chopped cremini mushrooms
In a saucepan, cook the chopped mushrooms in Extra Virgin Olive Oil until browned and softened. Add evaporated milk, butter, salt and pepper. Stir at medium heat until sauce thickens. Pour over the chicken filets.
Sides:
The sides I used for this particular plate were Garlic Spinach and roasted Brussel Sprouts. The Sprouts were placed on a grill, drizzled with Olive Oil and Sea Salt. Garlic Spinach is very easy to make. All you need is fresh minced garlic, Olive Oil and Sea Salt. Cook the garlic in a pan and add 2 fistfuls of washed Spinach leaves. Feel free to pile it on as it shrinks down when it wilts. Once it starts to wilt, turn off the heat and toss while it’s still on the burner. Don’t overcook it because you don’t want to lose the essential nutrients. Takes about 5 minutes to cook and tastes amazing!
Blooming Lotus 