1 ½ lbs. chicken tenders or thin sliced chicken cutlets
1 sweet onion, sliced
1 package shiitake mushrooms, cleaned and sliced
1 package snap peas, rinsed and dried, or other green vegetable
Minced garlic to taste
lemon pepper to taste
½ to 1 whole lemon, sliced
¼ c. lemon juice
½ c. white wine
½ tsp. tarragon or thyme
Organic, virgin, cold-pressed, unrefined coconut oil, use sparingly
Tomato for garnish
Rinse and dry the chicken. Season to taste. Sauté chicken in coconut oil in a large skillet till browned on both sides. Set aside in a covered dish.
Sauté onion and mushrooms in same pan. When onion is slightly wilted, add snap peas and garlic. Stir and cook for 3-5 minutes. Season. Then place cooked chicken with juices on top. Lay lemon slices on top of chicken. Combine lemon juice and wine and pour over all. Sprinkle with tarragon or thyme. Cover and simmer for 5-10 more minutes.
Serve in a bowl with a broiled tomato for color.
Nutritional Info: Each chicken tender is about one ounce, so a typical serving is three = 1P Onions, garlic, mushrooms, tomato, other vegetables = 1-2V Snap peas = 1SC if allowed Oil = ½ to 1 ft
This basic recipe can be used for any fish or fowl. Vary the vegetables and experiment with flavors. Add mustard to the wine and lemon for a thicker sauce. It’s foolproof!