Category: Main Dish
Time: 45 minutes
2 6oz boneless, skinless chicken breasts halves, sliced horizontally and pounded ¼ inch thick.
¼ tsp sea salt, plus additional to taste, optional
¼ tsp fresh ground black pepper, plus additional to taste, optional
2 Tbsp olive oil, divided
3 Tbsp coconut oil, divided
10 shallots, finely diced
Juice of 3 lemons
½ cup low-sodium chicken broth or stock
2 tsp chopped fresh flat leaf parsley
2 bunches red Swiss chard, coarsely chopped
Season chicken with salt and pepper. In a large skillet heat 1 Tbsp il on medium-high. Add chicken to skillet and cook for 2 to 3 minutes per side, until browned. Transfer to a shallow baking pan and place in 200° oven to keep warm.
In skillet, melt 1 Tbsp coconut oil on medium-high. Add shallots and sauté, stirring often, until soft, about 5 minutes. Add lemon juice and broth and bring to a boil, scraping up browned bits from bottom of pan. Boil until liquid reduces by half.
Take remaining 2 Tbsp coconut oil, add to broth mixture, whisking until smooth. Stir in parsley and salt and pepper, to taste. Cover skillet and keep warm.
In a separate large skillet, heat remaining 1 Tbsp olive oil on medium-high. Add chard and cook until silted, about 1 minute, stiring constantly. Season with salt and pepper, to taste.
To serve, dived chard amount serving plates and top with chicken and shallot mixture.