Chicken in Creamy Mushroom Sauce
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A Creamy Chicken Mushroom Sauce appetizing meal that is gluten and dairy free, perfect for those on a Paleo diet. Use our free-range, grass-fed Chicken Breast Fillets for a delicious results.
Ingredients:
- 2 large Chicken Breast (about 700g)
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 200g Mushrooms, sliced (we used a pack of exotic pasta mix and a few button mushrooms)
- 1 tablespoon fresh thyme leaves, picked
- 1/3 cup coconut milk
- 2/3 cup chicken stock
- Salt and pepper
Method:
- Cut the chicken in half to create two large schnitzel-style fillets from each breast.
- Season each fillet well with salt on each side.
- In a hot frypan, add a little olive oil and add your chicken fillets. Cook on each side for around 3 minutes to seal and create a golden crust. Set aside on a plate.
- Add a little more olive oil and sauté the onion until soft and translucent. Add the mushrooms and sauté until only just beginning to soften before adding the garlic and cooking for a further minute.
- Add the coconut milk, stock and thyme and season well. Add the chicken breast fillets back in as well as any juices that may have released and the thyme leaves. Cook for a further couple of minutes until the mushrooms have softened and the chicken breast warmed through. Taste the sauce and adjust seasoning if required.
- If your sauce hasn’t thickened enough you can add a little tapioca mixed in water (but we found ours didn’t need it).
- Serve with your choice of greens or salad and rice if desired.
Photo and recipe courtesy of Sandi Cooper Naturopathy.