Caribbean Chicken Low Carb

• 2 teaspoons oil
• 6 boneless skinless chicken breast halves, washed sliced in 1/2-inch strips (24oz raw weight)
• 2 -3 garlic cloves, minced
• 12 cup onion, chopped
• 14 cup peach chutney (fruit sweetened) or 14 cup apricot chutney (fruit sweetened)
• 12 teaspoon thyme
• 12 teaspoon curry powder
• 12 teaspoon cinnamon
• 12 teaspoon nutmeg
• 12 teaspoon clove
• 14 teaspoon dry mustard
• 1 12 cups low sodium chicken broth
• 3 tablespoons dry white wine
• 2 teaspoons coconut flavoring

1. In a large skillet, heat oil to medium high, and saute chicken pieces until.
2. brown.
3. Remove chicken, set aside.
4. Saute garlic and onion in skillet until soft, and golden.
5. Stir in chutney and spices and cook one minute.
6. Add broth and wine, and heat through, stirring constantly.
7. Return chicken to sauce, reduce heat, and simmer 15 minutes.
8. Stir in coconut flavoring.
9. Serve over hot rice.

oil, chicken, garlic, onion, apricot, thyme, curry powder, cinnamon, nutmeg, clove, mustard, chicken broth, white wine, coconut flavoring

Taken from www.food.com/recipe/caribbean-chicken-low-carb-337744 (may not work)