By: Kecia’s Flavor Breakthrough!
My Honey has been requested to make his absolutely fabulous SECRET Mac and Cheese for dinner. So that leave the meat and salad to me. Not all of us like dark meat, so I mix the two. You can use either.
2 tbsp coconut oil (you can use olive oil)
2 Boneless Skinless Chicken Breasts cut in half
4 Boneless Skinless Chicken Thighs
1 Sweet onion, julienned
2 cloves garlic minced
1 tbsp olive oil
½ cup dry white wine
Juice from half of a lemon
1 tbsp Italian Herb paste
2 tsp Italian seasoning
1 tsp crushed mint
2 tsp Kosher salt
Cracked black pepper to taste
Preheat oven 350*
In cast iron skillet (you can use a regular skillet and move the chicken to a baking dish to complete) heat the coconut oil over medium high heat. Add the chicken.
Sear on both sides about 5 minutes each side. Add the onion and continue to cook until onion becomes slightly translucent.
In a glass or measuring cup mix the garlic, olive oil, wine, lemon juice, herb paste, mint and Italian seasoning.
Pour over chicken. Sprinkle salt and pepper over the chicken.
Now place in oven and back for about 30 minutes or until internal temperature reaches 165*.Remove from oven, cover with foil and let rest for 10 minutes.