CHICKEN WITH ARTICHOKE SAUCE AND SPINICH

2 chicken breast { cut in half horizontal}

1/4 cup flour

salt, pepper

2garlic cloves, chopped

1 cup chicken stock

1 cup coconut milk

1 tablespoon mustard

1 can artichoke hearts in water, drained

2 cups baby spinach

Season chicken  with salt and pepper, than pet in flour and fry on both size until lightly brown.

Set aside. Add the garlic to the skillet and cook 1 minute. Add stock, let it boiled, add coconut milk and mustard. Mix well and cook 3 minutes until the sauce reduce. Season with salt and pepper.

Return chicken cutlets to the sauce and cook for 5 minutes more.

Add artichoke, let it heat up, than add spinach and cook a minute more, until spinach wilted.

Serve with coconut rice and some vegetables. I served with brussels 

sprouts.

 

2 years ago our daughter was trying on wedding dress.

                                 

                                 GLUTEN FREE CHOCOLATE CHIP COOKIES

This cookies are melting in your mouth. My family loves them. My daughter has gluten allergies.

So I bake them often.

4 tablespoons soft butter

1/4 cup light brown sugar

1 egg                                                                                                     

1 1/4 cup almond flour or almond meal

1/4 cup mini chocolate chips 

1/2 teaspoon each baking powder and soda

1 teaspoon vanilla extract

Mix butter and brown sugar until fluffy. Add  egg, vanilla extract , almond flour and baking soda, baking powder. Make 18 cookies.

Bake in 350 F for 15 minutes.