This easy chicken sauté is inspired by a recipe in Julia Child’s The Way to Cook.
2 skinless, boneless chicken breasts (1 to 1 1/4 lb.)
1/2 teaspoon plus a dash of fine sea salt, divided
1/8 teaspoon paprika
1 1/2 tablespoons virgin coconut oil, divided
1/3 cup unsweetened pulp-free coconut water, divided
1 small shallot, halved and thinly sliced lengthwise
1 tablespoon finely chopped garlic
8 ounces sugar snap peas, trimmed
1 (4-oz.) red bell pepper, trimmed and cut diagonally into 1/2-inch-wide strips
Dash of freshly ground black pepper
Added sugars 0g
Calcium 5% DV
Potassium 16% DV
How to Make It
Pat chicken dry with paper towels, and rub all over with 1/2 teaspoon salt and paprika. Melt 1 tablespoon coconut oil in a nonstick skillet over medium-high. (I used my 11-inch Mauviel, but a 10-inch All-Clad or Calphalon would be fine.) When oil is shimmering, add chicken, rounded side down. Cook until browned and a meat thermometer inserted in thickest portion registers 160°F, about 4 minutes per side. Remove chicken to a plate, and cover to keep warm. (Do not wipe skillet clean.)
Reduce heat to medium-low, sliding skillet off heat to cool if needed, and add 1/4 cup coconut water. Cook, without stirring, until liquid reduces to about 2 1/2 tablespoons, about 1 minute. Pour pan sauce over chicken. (Do not wipe skillet clean.)
Add remaining 1 1/2 teaspoons coconut oil, shallot, and garlic to skillet. Sauté over medium until aromatic, about 30 seconds. Add snap peas and bell pepper. Season with a dash of salt and pepper. Cook, stirring constantly, until hot, about 1 minute. Splash in remaining coconut water to facilitate cooking the vegetables until crisp-tender. Remove from heat.
Slice chicken, and serve with vegetables and any accumulated pan juices.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.