Chicken Thighs

with Carrots & Asparagus

INGREDIENTS

• 1 ½ lbs boneless chicken thighs chopped in 1 in cubes
• ¼ C soy sauce
• ¼ C almond flour
• 3 T oil
• 2 shallots, chopped
• 2 carrots, sliced
• 1 bunch asparagus, cut into 1” pieces
• ½ C port, sherry or wine
• ½ C cream

PREPARATION

1. Dip chicken in soy sauce, then flour.
2. Heat oil in skillet at medium/high.
3. Add chicken to skillet and brown.
4. Add shallots, simmer 10 min, covered.
5. Boil carrots in 1 C water 6 min, reserve water.
6. Steam asparagus 5 min. Transfer vegetables and chicken to serving dish in warm oven (170°F).
7. Add carrot water and wine to skillet and reduce by half. Add cream and simmer until thickened.
8. Serve over chicken and vegetables.