Directions
Step 1
Squeeze the citrus fruits and put aside.
Cut the chicken breasts into strips – about ¾” long and 3” long and flour them.
Slice the shallot very thinly – almost transparent and put in with the oil in a large non-stick ceramic interior pan; let them simmer on low heat until the shallot softens but does not burn. Now turn to medium/high and add the chicken strips, toss them until slightly brown.
Season with salt & pepper and add the citrus juices, lower the heat and let cook a few minutes until the juice reduces a little.
Step 2
In the meantime let the saffron dissolve in warm almond milk and pour over the chicken; finish cooking on high until you get a creamy sauce.
Serve hot with your favorite rice.
Ingredients for four
- 16 oz. organic chiken breasts (4 oz. per person)
- 3 tbsp. extra virgin olive oil
- 1 orange
- ½ pink grapefruit
- ½ lemon
- ¼ cup almond milk
- ½ cup rice flour
- 1 shallot
- ¼ tsp. saffron
- himalayan salt & mixed grain pepper to taste
- rosemary for decoration
