4 boneless skinless chicken breasts

sea salt and pepper to taste

2 T olive oil

2 red apples, cut into chunks  

1 large onion cut into chunks

1 cup low-sodium, organic free range chicken broth (I used the brand Pacific because it doesn't have any yeast or sweeteners)  

2-3 T mustard

1.5 tsp ghee butter, softened  

1 T sweet potato flour (you can use almond flour here, but I prefer the sweet taste of sweet potato flour...I will post a recipe for homemade sweet potato flour later.  You can also purchase Heritage Camote Flour's sweet potato flour on Amazon.)

1-2 T. greens like fresh parsley or baby kale

1-2 T. shredded carrots  



1. Preheat oven to 450 degrees. Season chicken with salt and pepper. Heat oil in a large skillet that can be transferred to the oven later. Cook chicken for about 10 minutes, or until it's lightly browned on the outside. Pour off all but 2 T. of the drippings from the pan. 

2. Add cut up apples and onions to the skillet and season with sea salt and pepper. Cook apples until softened. Add the mustard to the broth and mix until well dissolved. Add this mixture to the skillet and bring to a boil. 

3. Place chicken back in skillet. And place in the oven for 15 minutes or until chicken is all the way cooked through.  

4. Mix the butter and flour to form a paste. Transfer the chicken, apples, and onions to a plate using a fork. (Do not carry the juices over.) 

5. Add half of the butter and flour mixture to the juices in the pan and boil to thicken (about 2 minutes.) Keep cooking while adding more of the butter/flour mixture as needed. It should make a gravy consistency. Season the gravy with salt and pepper and then pour over chicken. Garnish with fried carrots and fried apples and fresh greens. 

AuthorMatt Magnone