This is a great low-carb, South-Beach meal, which we have all loved.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 6 boneless skinless chicken breast halves
- 1 teaspoon thyme
- 1 teaspoon basil
- salt and pepper to taste
- 1 small onion, minced
- 3/4 – 1 cup water (depending on consistency desired)
- 1.5 tablespoons potato starch
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 splash wine of choice (whatever you’re drinking with dinner or you have open in the fridge)
In a small bowl, mix together the spices.
In a large skillet, heat olive oil over medium heat. Add chicken, garlic, and onion and sprinkle half the spices on top. Cook for 5 minutes or until slightly browned, turn over and sprinkle with other half of spices and and cook for 5 more minutes. Flip once more and cook for 1-2 min (just to get the spices cooked on the meat).
Remove chicken, keeping warm and add 3/4 cup water and the splash of wine to deglaze the skillet, scrape the pan and get up all the yummy browned bits. Bring water to a boil, add chicken back in; cover, reduce heat and cook about 10 minutes, depending on thickness of chicken, until chicken is done.
Remove chicken from skillet & cover with foil to keep warm. Combine starch and a little more (up to 1/4 cup) water. Add to pan juices; cook until thickened and translucent, stirring or whisking constantly. Pour sauce over chicken, and serve. Or serve with sauce next-to the chicken, because half the members of the family wouldn’t eat it with the sauce.
I served this with pink rice, green & yellow beans, and a big salad.