Cleanfoodcrush Chicken Supreme
This recipe appears to be missing from the Cleanfoodcrush website itself, but I found a recipe based on pins and can offer a close approximation:
Ingredients:
- 4 boneless, skinless chicken breasts
- 3 garlic cloves, minced
- 3/4 cup unsweetened almond milk or unsweetened coconut milk
- 2 tablespoons Dijon mustard
- 4 tablespoons gluten-free flour or arrowroot powder
- Salt and pepper to taste
Cooking Guide:
- Preheat oven to 400°F (200°C). Grease a baking dish or baking sheet.
- Season chicken breasts with salt and pepper.
- In a shallow bowl, whisk together almond milk (or coconut milk), Dijon mustard, and half of the minced garlic.
- Dredge each chicken breast in the flour or arrowroot powder, coating evenly.
- Place chicken breasts in the prepared baking dish. Pour the almond milk mixture over the chicken.
- Sprinkle the remaining minced garlic over the chicken.
- Bake for 25-30 minutes, or until chicken is cooked through and juices run clear when pierced with a fork.
Tips:
- For added flavor, marinate the chicken in the Dijon mustard mixture for 15-30 minutes before baking.
- Thicken the sauce: After removing the chicken from the pan, whisk together 1 tablespoon of cornstarch or arrowroot powder with a little cold water to form a slurry. Stir the slurry into the pan drippings and bring to a simmer over medium heat until thickened.
- Serve with your favorite sides like roasted vegetables, rice, or quinoa.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Additional Notes:
- The original recipe might have included additional ingredients or variations, so this recipe is an educated guess based on available information.
- Feel free to adjust the spices to your taste. You could add dried herbs like thyme, oregano, or rosemary.
- If you don’t have almond milk or coconut milk, you can use chicken broth or water.
Enjoy this delicious and healthy Cleanfoodcrush Chicken Supreme!
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