The Preparation
- 1 lb. chicken breast, diced
- 2 Tbsp. butter, divided
- 1 medium onion, diced
- 2 stalks celery, finely chopped
- ½ cup carrot, coarsely grated
- ¼ tsp. dried thyme leaves
- 1 Tbsp. white wine vinegar
- ½ cup chicken stock
- 1 ½ cup heavy cream
- ½ cup fresh or frozen green peas
- 2 tsp. Paprika
- Salt and pepper to taste
- 1 cup almond flour
- ½ cup coconut flour
- 2 tsp. baking powder
- ¼ tsp. sea salt
- ¼ tsp. dried thyme
- 2 large eggs
- 3 cups part-skim mozzarella cheese, grated
- 10 Tbsp. butter
