This is an easy one skillet meal that is super quick and tastes sooo yummy!! When i was eating it i felt like I was eating some hight fat gourmet dish at some fancy italian restaurant! The best thing about it is , it't completely PALEO APPROVED!!!!! Love these kinds of recipes, where you don't even realize what you can't eat as your chowing down. Enjoy this original chicken dish recipe. I can never find enough as chicken is a staple protein in my diet!
Chicken with Mushroom “Cream” Sauce
Posted By katescup On September 18, 2012 @ 11:03 am In 21-Day Sugar Detox,All Recipes,Chicken,Recipe of the Day
Cooking Time: 20
Serves: 4
Ingredients and Cooking Steps- 4 boneless skinless chicken breasts
- 1/2 lb button mushrooms, thinly sliced
- 2 shallots (about 1/4 cup), finely minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 cup full fat coconut milk
- 3 tbsp grass-fed butter
- 1 tbsp coconut oil
- salt and pepper
Heat a large, stainless- steel pan over medium high heat
Pat the breasts dry and season with salt and pepper
Once the pan has reached the proper temperature, add the oil and 2 tbsp butter
Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it’s sizzling too much.
Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.
Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate
Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent
Add the remaining tablespoon of butter and the mushrooms
Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine
Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk
Let the sauce simmer and reduce until it’s a sauce like consistency
Add additional salt and pepper if needed then pour it over your chicken
Pat the breasts dry and season with salt and pepper
Once the pan has reached the proper temperature, add the oil and 2 tbsp butter
Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it’s sizzling too much.
Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.
Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate
Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent
Add the remaining tablespoon of butter and the mushrooms
Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine
Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk
Let the sauce simmer and reduce until it’s a sauce like consistency
Add additional salt and pepper if needed then pour it over your chicken
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