1 tbsp. organic grass-fed ghee
3 whole chicken breasts, organic
4 oz. grass-fed butter, unsalted
1 tbsp. shallot, minced
1 clove garlic, minced
1/4 cup white wine (optional)
1 cup dairy-free organic heavy whipping cream
2 tbsp. fresh parsley, chopped
Pinch of sea salt and black pepper (optional)
Step 1: Preheat oven to 350°F
Step 2: Melt 1 tbsp. ghee in cast iron skillet over medium heat. Add chicken breasts and sear until browned on both sides (about 2 minutes on each side).
Step 3: Once seared, season with seafood seasoning and add to ovenproof baking tray. Bake for about 15 minutes in oven and set aside once done.
Step 4: Get your pasta going. Cook your pasta according to instructions on packet in a pot of water.
Step 5: For the sauce: In a large sauté pan, melt 1 tbsp. of butter over medium-low heat. Add your garlic and shallots and sauté until shallots are translucent.
Step 6: Add your white wine and bring heat up to medium, while wine is reducing, keep on stirring until wine reduced by half and starts to form a thicker sauce with the butter.
Step 7: Add the rest of the butter to sauté pan and stir in mixture until it melts. Turn heat down to medium-low and pour in the cream. Stir to combine with rest of the sauce—it will start to bubble.
Step 8: Let sauce simmer and continue to stir for about 5 minutes (sauce will thicken). Do not turn the heat up as this will break the emulsion.
Step 9: Gently stir in parmesan cheese to the sauce. Once pasta is drained add to sauce and gently mix.
Step 10: Serve pasta with chicken and fresh parsley (salt and pepper to taste)
Step 11: Enjoy!