Recipe: Creamy Provencal Chicken with Avocado Oil Mayo
Chosen Foods Avocado Oil Mayo makes for a delicious, must-have ingredient in Creamy Provencal Chicken.
- 2 chicken breasts
- Chosen Foods Pure Avocado Oil, for sautéing
- 1 medium onion, chopped
- 14 oz. artichoke hearts, drained & halved
- 4 cloves garlic, minced
- ¼ c. sweet white wine
- ½ c. chicken broth or stock
- ¼ c. chopped sun-dried tomatoes
- 2 tsp. herbs de provence
- 1 tsp. sea salt
- ½ tsp. black pepper
- 8 oz. heavy cream
- ¼ c. Chosen Foods Avocado Oil Mayonnaise
- 1 tbsp. tapioca starch
- 2 c. spinach
- 9 oz. cooked gluten-free fettucine or spaghetti
- Optional for garnish: chopped parsley
Cut the chicken breasts in half through the center width-wise (similar to butterflying but continue to cut all the way through). Coat lightly with sea salt and black pepper.
Heat a large sauté pan (10” minimum diameter is recommended) over medium-high heat. Grease lightly with Chosen Foods Avocado Oil. Cook the chicken breasts in batches, browning on both sides. Once browned, transfer to a plate and cover with foil.
Add the chopped onion to the hot pan (add more avocado oil if it appears dry). Cook until translucent, about 3 minutes. Add the artichoke hearts and continue to cook until browned, about 10 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Deglaze the pan with the white wine, scraping the browned bits from the bottom of the pan. Add the broth and bring the liquid to a simmer. Add the sun-dried tomatoes, herb de provence, sea salt, and black pepper. Simmer for 5 minutes, or until the liquid has reduced slightly.
In a separate bowl, whisk together the heavy cream, mayonnaise, and tapioca starch until smooth. Pour into the pan and stir. Add the spinach and the chicken breasts. Cook until the spinach is wilted and the sauce has thickened slightly, about 3-5 minutes. Serve over cooked pasta with chopped parsley, as desired.
Yields: 4 servings
Recipe and photo originally posted on ChosenFoods.com.
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