Chicken Supreme

14 ingredients · 50 minutes · 8 servings

14 ingredients · 50 minutes · 8 servings


  1. Set oven to 325 degrees F.

  2. Place almond, brown rice flour, 1 tsp of sea salt, 1/2 tsp of black pepper and thyme in a large zip lock bag.

  3. Chop up onions and mushrooms (I like them nice and small), mince the garlic and set them all aside.

  4. Cut up chicken breasts into pieces. (approx. 3-6 chunks per breast). Place them into the plastic bag with the flour mixture and shake to coat well.

  5. Heat up a frying pan (on medium heat) and add ghee. Once the pan is warm, add the coated chicken breasts and lightly brown on both sides.

  6. While the chicken is browning, mix up the sauce. In a small bowl, combine apple sauce, apple juice, lemon juice, coconut sugar and 1 tsp of sea salt. Set aside.

  7. Remove the chicken breasts from the pan and add to a large lasagna pan (9x13) or casserole dish.

  8. Add the green onions, garlic, and mushrooms to the frying pan. Cover the frying pan with a lid and sauté for 3 minutes on low. Gather up all of the onions garlic and mushrooms and place over the chicken in the baking dish.

  9. Pour the sauce (apple sauce, apple juice, lemon juice, coconut sugar & sea salt) over the chicken evenly.

  10. Place the baking dish in the oven for 35-45 minutes until the internal temperature of the chicken is 165 degrees F and the top of the chicken breasts are nice and crispy. (Be careful not to over cook the chicken or it will not be tender).



4 Chicken Breasts (Large/boneless/skinless - cut into large pieces )

1/4 cup Brown Rice Flour

1/4 cup Almond Flour

1 tsp Sea Salt

1/2 tsp Black Pepper

2 pinches Thyme (large pinches)

1/4 cup Ghee

10 Green Onions (Chopped)

1 Garlic (or 2 cloves (minced) - optional but recommended. )

1 1/2 cups White Button Mushrooms (Diced - Cremini's are great too! )

1/4 cup Lemon Juice

1/3 cup Unsweetened Applesauce

1/3 cup Unsweetened Applesauce

2 tsps Coconut Sugar

1 tsp Sea Salt

4 cups Brown Rice (Pre-made to have on the side )




I love to serve this chicken dish with a side of brown rice. A fresh side salad with mandarine or regular oranges and a nice fresh vinaigrette dressing really completes this meal.


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