12.3ozwombok (napa) cabbage– equiv. to approx. 5 cups – shredded
black cracked pepper
Cut your chicken breast pieces into small thin strips.
Pour some almond flour onto a dinner plate, and dip the chicken into the flour to coat it in the flour, and then set it aside in a bowl.
Place about 1 tablespoon of oil in a large fry pan.
Put the chicken into the pan and start frying it off until most of it is nicely browned. At this stage the chicken will be browned but undercooked, that’s how you want it so remove it from the pan and set aside.
Put more oil in the pan, add the onion and cook until nicely browned.
Add a generous splash of red wine to the pan, and allow it to burn off for about 2 minutes.
Add a small amount of coconut cream and allow the wine and onion to blend with the cream.
Now add the chicken back to the pan, and add just a bit more cream to the pan. The flour on the chicken will thicken the sauce but you don’t want it too runny so add a bit of cream, then add a bit more if you need it.
Add the mushrooms to the pan, put some sea salt and pepper into the pan and simmer for 5 minutes.
Take the pan off the heat, put a lid on it and allow the chicken to rest for 10-15 minutes.
Meanwhile steam up your shredded cabbage.
Bring the chicken back to the boil for 1 minute just to heat through and then serve it on a bed of wombok for a delicious meal.