 Hi everyone today. We're making chicken salt and bokeh and I'm going to serve it with some cauliflower rice and some grilled up asparagus for a delicious meal and Salt and bokeh in Italian actually means it jumps in the mouth, right? So it's going to be jumping in my mouth and right down the hatch because it is really delicious So I'm rockin robin and I'm going to show you how to make it right after this Before we get into our recipe though I want to encourage you to hit that subscribe button and the notification bell so that you won't miss my new videos Coming out every week and we're always putting out something super delicious and my focus is on eating healthy That's that's what I like to do. I read labels. I'm concerned about the quality of my food So if that resonates with you be sure and hit that subscribe button. All right, let's get started We're going to start off with our chicken I have chicken breast here that we're going to use what I did was I butter-flight it I cut it in half lengthwise and then I cut each piece You know into two pieces so that they weren't too large and you want to pound it So that it is even in thickness say about a half an inch. Now once you do that, we're going to take our chicken breast We're going to sprinkle it with just a little bit of fresh sage and then we have our prosciutto Now prosciutto is an Italian pork product very very thinly sliced It's like paper so it comes on these little pieces of paper and you just peel it off And I'm not going to add any salt or any other seasonings to our chicken because you don't need it The prosciutto is going to provide all of the seasoning that you're going to want to need. All right So we'll just wrap this up And I'll set it aside. We are ready to start dredging our sultan bokeh. All right So I have some gluten-free flour here and you just want to set it in there and coat it lightly We're not trying to you know get a big covering here or anything thick We want it actually very light so you can just kind of rub it in and then just kind of pat it and shake it off Okay, that's good. I'll place it on another plate And when I start to fry them I'm going to fry them in the pan with the seam side down that way that seam will You know kind of seal up as it gets crispy and it'll stay together better now Like I said, you can use regular flour, but I'm using gluten-free flour here today. I'm using Bob's red mill It's a one-to-one baking flour works great Now we're going to head over to the stove. This is only going to take a few minutes probably four to five minutes per side And of course we're going to be cooking up our cauliflower rice and our asparagus So here's our setup. I've got this pan right here. This is going to be for our cauliflower rice This is going to be for the chicken and this is going to be for the asparagus Now what you did with the asparagus all we need to do is to season it up is add a little bit of olive oil to it Mix it up with your hands and then give a little season of some salt and that's all you need to do So I'm going to start off with the cauliflower rice. It'll probably take about seven or eight minutes to cook not very long Everything is pretty quick. Actually the chicken is the same way. So I'm going to take some olive oil and Place about a tablespoon or so in the pan. Let that heat up I'm going to add some diced up yellow onion It's just going to give our cauliflower a little flavor. I'm keeping it simple with the cauliflower We're not doing too much here. We're going to get all our flavor from our sultan balka I'm going to let that go for a few minutes. I think my other pan back here for the Asparagus is probably pretty hot and I should go ahead and start cooking that which will just take a few minutes as well So this is one of these recipes where we're kind of doing three things at once But it can be done. I'm going to test my pan just sprinkle a little bit of water on there You hear the sizzle. I think it's ready to go So I've got my nicely seasoned asparagus. I'm just going to place it here on this grill pan My temperature is about medium When a cast iron pan gets hot sometimes you need to turn it down a Little bit so we'll keep an eye on that. We'll just rotate them over as they cook Okay, we'll give our onions here a little bit of a toss We're going to do this for just a two or three minutes. That's all just a little bit All right, I'm going to add the garlic and we're going to saute that for one minute Now it's time to add our Trader Joe's. I got my Trader Joe's rice cauliflower Just toss that in I'm going to add just a little bit of salt to it And I'm going to toss in a little bit of chicken broth now because cauliflower that you buy already riced is a little bit more firm Because they use more of the of the stalks of the cauliflower than when you do your own when I make my own I I include mostly just the florets and very little stock So it's it cooks up quicker. This takes a little bit longer to cook And then I'd like to also just put a lid on this a little bit and go back and check my asparagus Just rotate them occasionally when they start to brown up So turn the heat down on the cauliflower to low and then we'll cover it and we'll cook it for just about two minutes That's it Got our stainless steel pan over medium-high heat. I'm adding some olive oil to that about two three tablespoons Let that get hot and then we're going to add the fresh sage Leaves to it add some nice flavor and let that cook up for about two minutes All right, I'm going to check the cauliflower. It looks nice and soft. It feels like it's soft So I'm going to turn off the heat and just keep it warm. I'm going to check the asparagus now It's coming along nicely. It's just about done as well. I Like mine, you know a little bit crispy firm, you know, not not real soft All right, our sage has been cooking along here getting crispy and nice Now I'm going to add I'm going to add a little bit of butter to the pan Add some nice flavor there As soon as that butter melts we're going to add our chicken now when you lay it in there lay it in real careful Make sure your temperature is about medium. You want it to crisp up. That's the whole idea here We're going to cook these four to five minutes per side So we're getting close here to turn this over and you can see I think on this piece here how it's getting white up about halfway And that's that's a pretty good indication that we're ready to turn it over and it's been about four four and a half minutes One thing about chicken breasts. You don't want to overcook it because then it dries it out All right, so when you turn these over Do it carefully We got our sage here getting nice and crispy So we'll go for another four to five minutes here. I'm going to check it with an instant read thermometer Just to make sure that the internal temperature is 165 Chicken's almost done I'm going to take the cauliflower rice and if you've watched my channel enough, you know that I love a basil So I'm going to sprinkle some basil in here to use parsley if you if you want the sultan bokeh is done Let's take it out. I've got a plate here behind my pan. I'm going to just lay it right in there and I want to make sure I get my Crispy sage so we'll just take these out and we're not done yet folks because we are going to make a little pan sauce To put over our sultan bokeh you see all those brown bits on the bottom of that pan. That's what's going to make this thing taste amazing Okay, so you want to check see how much you have that that's not too bad That's you know, you don't want too much grease in the bottom But that looks just right So to the pan i'm going to add just a little bit of onion Love my garlic I got my temperature right now. It's kind of on low medium low cook that up a bit for about three minutes Let me get my wooden spoon here so we can scrape the bottom of the stainless steel pan I'm also going to toss in a little more sage into our little pan sauce here So I've got some more chopped up and I'm just going to add some to it We're going to add some white wine. I have some sauvignon blanc here I'm going to pour that in I'm going to turn the heat up just a little bit because I cooled the pan down And bring it back up to medium And we're going to cook this until it reduces down to about half of what you see there I'm also just going to take a piece of foil and just lay it gently over the top of the chicken so that it doesn't cool off Now we're going to add a little chicken broth I'm using the trader joe's organic because I like their ingredients. They're pretty pretty decent Turn this back up Bring this up to a boil again And then we're going to simmer it until it reduces down by half which will probably take another five or seven minutes And I'm going to add just a touch of salt not too much just a little bit All right, our sauce has reduced down enough I like to have enough for all my chicken. I'm going to add a little butter to this and it has a little salt in it So we're just going to place this in there. It's going to make it nice and silky once once I stir this in Then our sauce is ready and we're ready to serve it up Now if you want you could put your chicken back in the pan. In fact, maybe I'll do that If it's cooled off any it can reheat a little bit This smells so good in here. You can't believe it. And what a quick meal to put together It doesn't take long at all the cauliflower everything that I made only took seven eight minutes to do In the actual cooking time, right? So I tell you you got to try this put it all together You have a fabulous healthy meal and you're going to love it. Here we go. I'm going to take a little taste Remember in the beginning of the video when I said that this name sultan bokeh comes from, you know, Italy and it's means, you know, it's going to jump in your mouth Well, this wants to jump in my mouth because it is absolutely delicious You're going to love it the flavors everything asparagus The cauliflower the cauliflower actually I will say this I kept the lid on a little too long So I would leave it off. It's a little bit too soft, but it's still so yummy the sauce the pan sauce in this Just phenomenal So delicious guys Thank you so much for watching. Don't forget to subscribe to my channel Share the video and you know, leave me a comment. Let me know what you think about it. Try it and you know, let me know All right. Thanks for watching everybody. We'll see you next time