Ingredients
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½ cup of White Wine or Dry Meade
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1 pc. Shallot
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⅛ teaspoon of Tonomi Tapioca Flour
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2 pcs. Sliced Chicken (Breast part)
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Pinch of Pepper
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Pinch of Salt
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2 pcs. Red Pepper
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Oil
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Avocados for toppings.
Directions
- Heat half a small pan of white wine or dry meade to a boil.
- Add Tonomi Tapioca flour to thicken the sauce. Reduce to a simmer. Let it simmer for 3 minutes.
- Cut and add 1 shallot (adjust depending on your taste) and let it simmer for another 2 minutes.
- Turn to low heat.
- Cook chicken, and season with pepper, salt, and red pepper. When fully cooked, add to reduction and increase heat, let the chicken cook for 3 minutes, turning to coat both sides.
- Add extras on top like avocado. (You can use potato tortilla too!)
Recipe Note
Good to know:Tapioca flour is the bleached and extracted starch of the cassava root. It is gluten-free, and grain-free and is perfect for thickening soups and stews without making them too heavy or starchy.
We hope you'll give this dish a try and enjoy it with your loved ones!