Have you ever picked up a bunch of beets from the supermarket and think to yourself: "what on earth am I going to do with THOSE"? "THOSE" big leafy beet greens should not tossed aside! This week I decided to incorporate them into my lemon chicken recipe! I hope you enjoy this recipe as much as I do.
- 1 tablespoon of all purpose flour (substitute for GF flour or leave it out all together if you have a sensitivity)
- 1 lemon
- 1 tablespoon of sugar
- 1 cup of white wine
- 1 cup of stock (chicken of vegetable)
- 1 bunch of beet greens (optional)
- Salt + Pepper to taste
Prep: Season the chicken with salt and pepper coat them with flour.
Slice 1/2 of the lemon and place lemon slices in a small bowl and sprinkle with sugar.
Saute chicken in olive oil or a clarified butter and olive oil combined. Cook the chicken completely (165 degrees) then set aside and cover.
Add lemon slices to the pan and brown on both sides. Remove lemon slices and return them to the bowl .
Add a little more oil if needed and add garlic making sure not to burn the garlic, so stir this occasionally. Once the garlic is fragrant ( about two minutes) sprinkle one tablespoon of flour into the pan. Use a whisk and stir until the flower has thickened (about 1 min)
While whisking, add one cup of white wine and one cup of stock (chicken or veggie) to the pan. Turn up the heat and whisk until thick . Squeeze remaining lemon into the sauce.
Add the chicken back in to warm up and toss in beet greens then add the lemon slices , season with salt and pepper !
I'm busy working on my blog posts. Watch this space!