Beetroot, white wine and peanut sauce Chicken

Beetroot, white wine and peanut chicken
The earthy flavours of the beetroot work exceedingly well with the nuttiness of peanuts so don’t be put off by this unusual combination! In fact, this almost didn’t make it to the chicken coz I kept supping it, as it would make a really tasty soup!

2 chicken breasts

1 small jar of baby beetroot

1.2 glass of white wine

1 tsp. butter

2 tbsp. of cream

2 tbsp. ground peanuts (or as I did 2 tbsp. smooth peanut butter since I didn’t have any ground peanuts!)

In a pot, pour in the juice from the baby  beetroot, add the butter and melt over a medium heat. Once it’s melted, add the wine, slowly stir in the cream and the peanut until all evenly mixed. Then add the baby beetroots. Cook for 3ms on medium until hot but not boiling, since you don’t want the cream to curdle.

In a frying pan with a tsp. olive oil, fry your chicken 4ms each side. remove from heat and slice evenly, fanning on a plate then spoon the beetroot sauce over and serve with vegetables of your choice.

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About The Cooking and Life Goddess

Writer, creative cook, and novice Paleo in training! Join me as I create and learn on my Cooking, Paleo and Writing journey :)

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  1. Lipsmacking Recipes – all recipe links | The-Cooking-and-Life-Goddess.com - June 8, 2014

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