(Prep time: 4 hours, cook time: 35 min)
Gluten Free Recipe
2 pounds chicken breast , boneless and skinless
3 tablespoons tarragon, fresh
3 cups white wine, Sauvignon Blanc
1 teaspoon salt
¼ teaspoon pepper
2 teaspoons butter
2 tablespoons olive oil
**Serve with sweet potatoes and spinach
2 medium sweet potatoes, peeled
2 tbsp. butter
2 tbsp. maple syrup
2 c. water
½ tsp. salt
1 bag of fresh spinach
½ c. water
2 tsp. lemon juice
½ tsp. sesame oil
½ tsp. salt
Finely chop the fresh tarragon. Put it in a large ziplock bag. Add wine. Add salt and water. Add chicken and seal. Marinade the chicken for at least 4 hours in the refrigerator.
After marinade is complete, heat up oil over medium heat. Sear the chicken on both sides. Transfer the chicken to a baking dish and add 1/2 teaspoon of butter to each breast. Bake at 350 degrees for 30 minutes or until chicken is no longer pink.
Directions for sweet potatoes:
Peel the potatoes and cut them into 1inch squares. Bring water to boil. Add potatoes and boil until the potatoes are soft. Drain.
In a bowl, add boiled potatoes, butter, salt, and maple syrup. Blend well to mash using an electric mixer or a spoon.
Directions for spinach:
Bring water to a boil. Add the rest of the ingredients and sauté until wilted.
Amount Per Serving: 1 chicken breast, ½ cup sweet potatoes, ½ cup spinach
Total Carbs: 5.35g **plus 22 g for sweet potatoes
Dietary Fiber: 0.13g