Let’s just say that the summer of 2015 was the summer in which I fell in love with Herbes de Provence. More precisely, it happened over the weekend of July 4th when I was trying to recreate an AIP version of an old family favorite recipe.
Since then, I have been working on several recipes, including this Chicken de Provence.
Last night we had it over green beans, which are an AIP grey area. In the past I have served it over zucchini zoodles and I prefer as a base to this meal (and they are AIP compliant).
This is a French inspired dish, thus I recommend using ghee or even pasteurized, grassfed butter (only if you are able to tolerate it).
2 lb boneless/skinless chicken breasts
1 cup diced shallots
1/2 Cup fresh lemon juice (the juice of 2 large lemons)
1 Cup grapes (slice each in half)
4 T Ghee or Butter + another 2 T Ghee or Butter + another 1 T Ghee or Butter
1/2 tsp Sea Salt + Pinch of Salt
1/4-1/3 Cup Herbes de Provence (this will vary on the size of your chicken)
1/4-1/3 Cup Garlic Powder (this will vary on the size of your chicken)
2 Tbsp Maple Syrup + 1 Tbsp Maple Syrup
1 Tbsp White Distilled Vinegar
You want your chicken to be tender. There are a few steps that will help ensure that:
- Go ahead and chop all veggies, grapes
- Measure spices
- Measure ghee, butter (olive oil, or fat of your choice)
- Go ahead and prepare your zoodles or green beans
- Set your pans out: I needed 2 skillets for my chicken and a small sauce pan for grapes
- Prepare chicken which is a similar process to butterflying: Cut each chicken breast in half, then lay the thinner breasts on a cutting board, cover with plastic wrap and pound with the flat side of a meat mallet for ~ a minute. Then flip the chicken breasts over, cover with plastic wrap and pound with meat mallet for another minute.
*The reason for cutting the chicken and pounding it is because you want it to be thin. Your other option is to buy chicken breast cutlets which are already sliced thinly.
- Heat 4 Tbsp Ghee or Butter (or fat of choice) in skillet on medium-high until melted. Keep and eye on this as you don’t want want it to burn, when it starts to bubble, turn the heat down to medium. This is for your chicken. I had to use 2 skillets. If you also use 2, I suggest that you keep it simple and keep the measurements the same (you will use the reserve liquid as a sauce).
- If using a 2nd skillet heat another 3-4 Tbsp of Ghee or Butter (or fat of choice) on medium-high until melted. Keep an eye on this as you don’t want want it to burn, when it starts to bubble, turn the heat down to medium.
- Put chicken breasts into skillets. You will hear them sizzle, let them sit for 5 minutes undisturbed. Turn the heat down to medium or medium-low. Sprinkle 1/8 tsp salt, 1 tsp of Herbes de Provence, and 1 tsp Garlic Powder equally on each breast.
- Flip chicken after 5 minutes–when you flip, be sure to scrape from the bottom of the skillet to get the yummy browned chicken.
- Once again you will hear chicken sizzle. Let it sit for 5 minutes undisturbed. Sprinkle 1/8 tsp salt, 1 tsp of Herbes de Provence, and 1 tsp Garlic Powder equally on each breast.
- Remove the chicken from the skillet(s) and place on a warm plate, cover with a lid or foil to keep warm.
- Pour lemon juice into the skillet(s) and scrape the browned butter/chicken from the bottom of skillet(s).
- Pour the liquid reserve from one skillet into the other so you are now working with only 1 skillet.
- You already have the lemon juice in the skillet, add the shallots and 2 Tbsp Ghee or Butter (or fat of choice).
- Add 2 Tbsp of Maple syrup and stir occasionally
- Cook on low until shallots are tender (about 5 minutes)
- Place the chicken breasts back into the sauce and remove from heat (cover to maintain warmth)
Make the Grape sauce
- Melt 1 Tbsp in small saucepan
- Place grapes in melted butter
- Add 1 Tbsp Maple Syrup
- Add 1 Tbsp Vinegar
- Add Pinch of Sea Salt
- Cook on Medium-low (simmer) for ~ 10 minutes
Serve over a mild tasting veggie: Chicken with sauce from the skillet and then drizzle with grape sauce.
*Grass-fed Butter and Ghee are technically not AIP compliant. However they are fats that I tolerate without difficulty. You can sub your fat of choice.
*Migraineurs: Citrus fruits can be a migraine trigger. For me personally, lemons are safe. But be aware that lemons may be problematic for you. If they are, you may do well with a less lemon juice or none at all.