This is a super simple dish. Who doesn’t love raspberries?
~4 pieces of Chicken thinly sliced/cutlets
~4 cloves of garlic/ minced
~1/2 of a yellow onion or 1 large shallot-chopped thinly
~1/2 cup of coconut aminos
~1 cup of chicken stock
~1/4 cup of balsamic vinegar
~1/4 cup of grass fed butter or coconut oil(expeller pressed)
~1 cup of raspberries
~Celtic sea salt
In a skillet, place butter or oil in a pan. Sprinkle salt and pepper on unthawed chicken. Place Chicken in skillet, and let it sear on both sides, for about three minutes. Take chicken out and set it aside. Add onions, and garlic. Let onion and garlic cook in the oil for a about two minutes. Pour the rest of the ingredients in the skillet, and let cook uncovered for an additional 5 minutes. Place chicken in skillet and cover, cooking an additional 10 minutes, until chicken is fully done. Add the raspberries, lemon zest, and a little more butter or oil. Let cook uncovered an additional minute.
Serve with a Kale Salad! 🙂 YUM!