Serves: 4
Time: 35 Minutes
Calories: 101
Protein: 22 Grams
Fat: 29 Grams
Net Carbs: 2.5 Grams
Ingredients:
- 2 Tablespoons Butte
- 11 Ounces Artichoke Hearts, Drained
- 2 Green Onions, Chopped
- 1 Chicken Breast, Cubed
- ½ Cup White Wine, dry
- 1 Tablespoon Almond Flour
- ½ Cup Bone Broth
- ½ Cup Cream
- ¼ Teaspoon Tarragon Leaves
- 2 Tablespoons Parsley, Chopped for Garnish
- Sea Salt & Black Pepper to Taste
Directions:
1. Start by heating your oven to 350, and then get out a casserole dish. Grease it with butter. Cut your artichokes, and place them on the bottom of the casserole dish.
2. add your green onions and chicken cubes next.
3. Get out a bowl and combine your bone broth, wine, almond flour, and cream, stirring well. Your almond flour should be completely dissolved, and then pour this mixture into your casserole dish as well.
4. Cook for twenty to twenty-five minutes, and serve warm.
