Perfect for winter, it’s rich and velvety without being high in carbs or calories.
2 TBS unsalted butter (room temp)
2 TBS garbanzo bean flour
2 strips of bacon, cut into small pieces
4 bone-in (skin off) chicken breasts
1 ½ cups dry white wine
1 ½ cups low-sodium chicken broth
2 teaspoons white wine vinegar
Salt and pepper, to taste
Combine butter and garbanzo bean flour together in a small bowl and set aside.
Cook bacon in large dutch oven or pot over medium-high heat until crisp, about 6-8 minutes. Transfer to a plate with a slotted spoon and discard all but 1 tablespoon of the bacon fat.
Season chicken with salt and pepper and place in the pot with the bacon fat. Cook 6-8 minutes; then remove and put on a plate for later.
Reduce heat to medium, add shallots and cook 4-5 minutes or until golden brown. Add wine and cook until it has reduced to half the amount, about 8-10 minutes. Add broth and bring to a simmer.
Whisk in the butter/ flour mixture and add the chicken back to the pot. Simmer uncovered until a thermometer inserted into the breast reaches 165 degrees F, about 35 minutes.
Stir in the vinegar and serve in a bowl, garnish with chives and a few pieces of cooked bacon bits.
Nutritional Info (per serving): Calories: 287; Protein: 29.75g; Fat: 9.4g; Carbs: 6.15g; Fiber: 4.25g
GreenLite Units: 4.25 P, 1C, 1.5 Condiment