January 9, 2016
2 Tablespoons olive oil
2 Tablespoons minced shallots
2 Tablespoons coconut aminos
1 Tablespoon Dijon mustard
¼ teaspoon cayenne pepper
2 Tablespoons flat leaf parsley
½ organic chicken broth
4 skinless, boneless chicken breasts
*1 teaspoon Tabasco or other hot sauce if you want to turn up the heat.
Preheat the broiler and brush a 8 x 11 flameproof baking dish with olive oil. Place the rack 6 inches below the heat source.
In a medium bowl, combine the olive oil, shallots, coconut aminos, mustard, cayenne parlsey and chicken broth. I whisk these all together.
Dredge the chicken breasts in the bowl until they are thoroughly coated and transfer to the baking dish in a single layer.
Pour the remaining contents of the bowl over the chicken and into the baking dish.
Broil for 8-10 minutes without turning, checking to make sure that they are no longer pink in the middle.