This fabulous recipe was developed by lovely Joelle of https://sulfitefreecooking.wordpress.com who does an amazing job blogging both in French and English; her primary blog is https://macuisinesanssulfites.com (for those of you, Beautiful People who read French). I have made this dish in my Instant Pot as one of our holiday meals, and it was beyond delicious! Try it and enjoy!
Hello dear neighbors! This definitely qualifies as a “classic” in my house. I often make it because it doesn’t involve a lot of work and I have yet to find someone who doesn’t like it. In this recipe, the cooking juices released by the chicken breasts mix with coconut milk and spices (mustard, sage and paprika) as they bake. I add shredded carrot to the meat just before placing the dish in the oven, which saves me from having to prepare (and keep an eye on) a separate side dish of vegetables.
Ingredients (serves 2):
– 2 tspcoconut oil
– 2 chicken breasts, preferably free range
– ½ tsporganic paprika (2 x ¼ tsp)
– 2 tspdry sage(2 x 1 tsp), OR 1 TBSP fresh sage (2 x ½ TBSP)
– 1 tsp organic mustard
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