Use cauliflower garlic mash if trying to keep keto or low-carb.

Equipment Needed

Measuring cups and spoons, 3 pots, steamer insert, knife, cutting board, potato masher and a hand held mixer


Preheat the oven to 350°. 

Cut the chicken breasts into thirds and place them into a bowl.

Slice the grapes in half and chop 5 cloves of garlic. 

In a thick bottomed pot, add the olive oil and 2 tablespoons of butter over medium-high heat.

Add the chicken breast and the rosemary sprigs and sauté for 3 to 5 minutes. Add the chopped garlic and continue to sauté for 4 additional minutes. 

Sprinkle the gluten-free flour over the chicken and stir to combine.

Let cook an additional 2 minutes then add the wine, stock and sliced grapes. Bring to a simmer, stirring constantly.

Transfer to the oven for 45 to 60 minutes, or until chicken is tender and sauce has thickened. 

Cut the potatoes into cubes and smash 8 cloves of garlic. 

In a medium-size pot, add the potatoes, garlic, a liberal seasoning of salt and cover with water.

Bring the mixture to a boil and let simmer until the potatoes are tender (about 15 to 20 minutes total).

Once done, drain the mixture in a colander and then return the mixture back to the pot.

Add 4 tablespoons of butter, cream and a liberal seasoning of sea salt and pepper to taste.

Mash well with potato masher and then whip smooth with a hand held mixer. 

Place the green beans into a pot with an inch of water and a steamer insert.

Bring the water to a boil and then cover with a lid.

Steam the green beans for 5 to 7 minutes then transfer to a bowl.

Add the remaining 1 tablespoon of butter and a liberal seasoning of sea salt and pepper, mix and set aside.

When the chicken is done, serve it with the garlic mashed potatoes and the steamed green beans. Enjoy!