Browned Garlic Creamy Chicken
Easy Creamy Paleo, AIP, Keto Browned Garlic Chicken With Only A Few Ingredients
This Browned Garlic Creamy Chicken comes together easily with only a few ingredients. The chicken breasts are coated with flour then pan fried with garlic. Coconut cream is added on at the end of cooking to combine with the browned garlic and flour from the chicken to make a tasty sauce for the chicken.
The chicken breast in this recipe has been cut in the middle to be a thin fillet so that it cooks through easily and quicker before the flour coating the chicken burns. If the chicken breast is too thick it may not cook all the way through before the flour starts to go golden brown.
In this recipe I used a combination of coconut flour and arrowroot powder, to help the coconut flour stick to the chicken without getting too clumpy. If you use a different flour from coconut you don’t have to combine it with arrowroot powder. You can use any other flour of your choice within your diet protocol. You can choose from tigernut, cassava, plantain, sweet potato and any other compliant flours if you’re on the AIP protocol. To keep this low in carbs on a Keto diet use nut and seed flours like almond and pumpkin flour if you eat nuts. If you use coconut flour combine a tablespoon of coconut flour with arrowroot powder or another flour of your choice.
Browned Garlic Creamy Chicken Recipe
- 2 thin chicken breast fillets
- About 2 tablespoons Paleo flour of your choice
- 2 teaspoons diced garlic
- 1 cup creamy coconut milk from the top the can
- A fifth of a teaspoon dried rosemary, crushed
- 2 tablespoons cooking oil of your choice
- Salt to your taste
If you’re using a combination of flours first mix them well together.
Sprinkle the chicken with flour on both sides ensuring that it sticks to the chicken by patting it on to the chicken.
Season the coated chicken by sprinkling it with salt
In a pan at medium heat, warm up the cooking oil and fry the chicken on one side for a bout 5 minutes, until it starts to go a golden brown.
Turn the chicken over to the other side to cook and also add the garlic around the edges of the pan.
Cook the chicken and the garlic until they start to go golden brown, for about 5 to 6 minutes.
Once the chicken is done add coconut milk and sprinkle on some rosemary.
Bring the coconut milk to a simmer and leave it cook for about a minute to 1 minute so the garlic and flour crumbs from the bottom of the pan cook into the sauce.
Take the pan off the heat ready to serve the chicken.
Enjoy your Browned Garlic Creamy Chicken