Walnut Sauce Over Grilled Chicken Recipe For Yeast Infection
Ingredients
- 8 oz. chicken breast, boneless, skinless
- 3/4 cup walnut pieces
- 1 large clove garlic
- 1/4 tsp red pepper flakes
- 4 sprigs cilantro
- 1/4 tsp salt
- 1 1/4 cups chicken stock
- 1/8 tsp saffron
- 1/4 tsp paprika
- 1/4 tsp coriander, ground
- 1/4 tsp fenugreek, ground
- 1 Tbsp apple cider vinegar, raw
Instructions
- In the bowl of a food processor, add walnut pieces, garlic, red pepper flakes and salt and process until mixture is coarsely ground, set aside.
- Heat chicken broth in a medium saucepan over medium heat. Add walnut mixture, saffron, paprika, ground coriander, ground fenugreek and bring to a simmer. Reduce heat to medium low and continue to simmer sauce for 5 minutes. Remove from heat, stir in raw apple cider vinegar.
- In a medium skillet, heat some olive or coconut oil over a medium high heat. Add the chicken and cook until nicely browned on all sides, about 7 to 10 minutes.
- Slice up the chicken and drizzle with the walnut sauce. Refrigerate any remaining sauce in a covered container.
Baron Skinner
100% recommended! great!