Price per serving for two: $3.50You will need to buy two chicken breasts or as many as you need. I often do cook for two, but any brainy gourmet knows that you can double any recipe when you need to. Since its summer, my homegrown veggies are just starting to come in. This morning I picked fresh eggplant and purple peppers along with some fresh herbs: rosemary, mint and oregano. I also picked cucumber and Italian tomatoes.
Take your skillet and melt in 3 tbs of coconut oil and the same of olive oil. Chop one whole onion, a few cloves of garlic and either one whole green or purple pepper to add to the spitting oils in your skillet. Wash and cube your eggplant and add to the onion and pepper. Once these veggies have browned, you can add either fresh diced tomatoes or one small can of diced tomatoes. Let this simmer for 20 min. For additional flavor, add your fresh herbs and I like to put in a dollop of tomato/cheese pesto.
In the meantime, take another skillet and melt in 4 tbs of olive oil and 1 tbs of coconut oil. Season your oils with fresh herbs, powdered garlic, and red pepper flakes to taste. Lay in your chicken breasts and then when browned on both sides, pour in 1/2 cup of heavy cream. Let this simmer for 8 min. When your chicken is cooked through, remove and set aside. Take the delicious creamy sauce left in this skillet and add it to your eggplant/tomato goulash. If your rice is not yet ready, lay your chicken breasts back into the goulash and cover.
For a side, prepare rice. Serve your chicken and eggplant/tomato goulash on top of the rice and garnish.