Dairy Free Gluten Free Serves 4
- 1 1/2 Pounds Boneless Skinless Chicken Breast
- 3 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Fresh Chopped Rosemary
- Zest of 1 Lemon
- 1/4 Cup Coconut Flour
- 1/2 Cup Chopped Mushrooms
- 3/4 Cup Chicken Broth
- 2 Peaches Sliced
- 1 Tbsp Maple Syrup
- 8 oz Vegan Mozzarella Torn
- Fresh Basil for garnish
- Sea Salt and Black Pepper to Taste
- 1 Tbsp Garlic minced
Preheat the oven to 425 degrees. Rub chicken all over with oil, rosemary, zest, salt, and pepper. Sprinkle flour evenly over the chicken and toss to coat; add more flour if needed to cover the chicken lightly.
Heat a large oven-safe skillet over medium-high heat and saute the mushrooms and garlic (use a little olive oil and salt). Add the chicken to the pan and sear both sides until golden brown (about 5 minutes per side). Add in the broth and 1/4 cup water. Simmer the chicken for 5 minutes or until the chicken is cooked through.
Add the mushrooms back in, peaches, mozzarella, and syrup over the top. Transfer the skillet to the oven to roast for 5 minutes and an additional minute on broil. Remove from the oven and top with fresh basil and rosemary. Enjoy!