Ingredients
Sauce
- 1 Tbsp olive oil
- 1 cup half n' half
- 2 garlic cloves minced
- 1/2 tsp xanthan gum
- 2 tsp basil
- 1 tsp rosemary
- Pink Himalayan Salt
- black pepper
Chicken
- 1 1/2 lb chicken cutlets
- 3 Tbsp olive oil
- 2 tsp basil
- 2 tsp rosemary
- 1/2 jalapeno pepper sliced
- Pink Himalayan Salt
- black pepper
Instructions
Chicken
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In a bowl mix together all the ingredients except chicken. Coat the chicken in the mix.
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Grease a pan and heat up over medium-high flame. Cook cutlets for about 4 minutes per side. Set aside on paper towel.
Sauce
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Start heating up the oil on a medium-high flame.
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Put the garlic and basil and rosemary in and cook for about 60 seconds.
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Mix in the half n' half to the pan and add salt and pepper in to your taste. Raise heat to a boil. Drop the xanthan gum in and mix until you feel the sauce thickening. If not thick enough add another half a teaspoon.
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Lower the flame and cook on low for 60 seconds.
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Pour the sauce over the chicken and serve.
Recipe Notes
