1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves - cut into cubes
1 cup chopped onion
1 cup chopped celery
1/2 cup vegetable oil
1 cup water
1 1/2 cups chopped celery
1/2 teaspoon salt
1 teaspoon garlic powder
6 teaspoons chicken bouillon granules
Heat oil and heat in a large skillet over medium heat. Add chicken and saute until golden, about 5 minutes. Add celery and onion, cook about about 1 minute more. Add oil, water, celery mixture, chicken bouillon and chicken broth. Stir together, reduce heat and continue cooking about 10 minutes, or until chicken is cooked through and juices run clear. Serve hot.
Today was a treat. I made this dish with a reduction in fat (about 4 cups butter, reduced fat)and cookies. I did them first, then I put the filling in the hot chicken, so it would cook thoroughly first, then I put the cookie cutters in the middle, where it would be fried first. The combination of flavors was a treat, and I will make it again. :)
We LOVED the flavor and tender chicken! I did cut alli back to 1/2 tbsp. of almond extract and used a teaspoon of almond extract per serving (about 3/4 c.) instead of the almond milk. My 12 yo really played here. (But it all depends on your chicken - I didn't slice it, I used a little bit of pita bread) And I did add my favorite veggies: sliced red bell pepper, diced green pepper, diced onion, capers, fresh tomatoes, dry white potatoes, fresh spinach, extra sage, extra oregano and extra hot pepper. My family really liked this meal...the only changes I made simply increased the chicken broth to meet my dietary needs and IBS-challenged me. And yes, this is still healthy: I reduced the almond flour to 3/4 cup and I omitted the salt. Instead I added a couple tablespoons of fresh
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