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Chicken with Balsamic Butter Sauce

Chicken Pinwheels with Balsamic Butter Sauce


  • 500g of chicken breast sliced thinly (get your butcher to do this!)
  • 150g of prosciutto ham
  • 2 tablespoons of coconut flour
  • Sea salt and pepper
  • Olive oil for frying
  • 5 tablespoons of balsamic vinegar
  • 5 tablespoons of water
  • 1 tablespoon of lemon juice
  • 45g of butter
  • 1 teaspoon of dried rosemary

Cooking Steps

Preheat the oven to 400 F.
Put your coconut flour on a plate and season with salt and pepper.
I had about 15 pieces of chicken, which was 2 breasts cut up really thinly (I have a great butcher!).
Lay a strip of the ham on each piece and roll them up so they are little bundles. I got the toothpicks out here just in case, but they weren’t needed. They seemed to hold together fine.
Roll each piece in the coconut flour and stick ‘em on a plate until all are done.
Heat your oil in a frying pan and, about 5 bits at a time, quickly seal the chicken parcels. Then place them in a baking tray. I did this in 3 batches so as not to crowd the frying pan.
Place the tray in the oven and bake for about 15 minutes.
Meanwhile, make your sauce.
In the same frying pan, that contains remnants of your just-sealed chicken (ie: coconut flour), add the water and balsamic vinegar. Bring it to a boil and then lower the heat. Scrap all the lovely goodness from the bottom of the pan. Simmer this for about 5 to 10 minutes while it reduces a bit.
Add the rosemary, then stir in the butter. Keep simmering!
When it’s all combined, throw in the lemon juice. Stir it about a bit longer, then remove from the heat and stick it in a jug to let folks pour on as they see fit!


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