Updated: Jan 31
4 boneless skinless chicken breasts, cut into cubes
2 tablespoons olive oil
1/2 cup onion, chopped
4 cloves garlic, minced
2 more tablespoons of olive oil
1/4 cup white wine
1 teaspoon molasses
1 cup dairy-free milk of choice (we did almond milk)
3 tablespoons all-purpose gluten-free flour
1 can of organic peas, drained and rinsed
salt and pepper, for taste
1 teaspoon dried or fresh basil
1 teaspoon dried or fresh parsley
In a pan or skillet over medium heat, lightly brown both sides of chicken in olive oil. Remove chicken from the pan and set aside.
In the same pan, add onion, garlic, and olive oil and saute for about 4 to 5 minutes until onions start to become translucent.
Add wine and molasses and cook for an additional 2 minutes.
Lower heat and add the milk and flour. Whisk until combined. If needed, add more flour to thicken further, but not too much or it will create a floury taste.
Toss in the peas, spices, and herbs. Simmer on low for 20 to 25 minutes until done.
Pour over the chicken and serve with your favorite side of veggies or over pasta.
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