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yummy creamy chicken mushroom

This is surprisingly delicious and tastes non-paleo! I promise!!!

Found this one on Paleo Choice

Honestly, I am really bad a measuring a lot of veggies and usually guestimate how much to put in. My notes for what I did are on in bold :)


INGREDIENTS

600g chicken breasts

1 large shallot, chopped

1 clove garlic, chopped

200g portobello mushrooms, (I did one regular size container from Trader Joes)

I added in one zucchini

sliced

1 tbsp Farmhouse French mustard

1 tbsp olive oil

1 cup chicken broth

1 can coconut milk

2 tsp fresh lemon juice

4 sprigs fresh thyme

2 tbsp fresh coriander

1/2 Tbs Arrow Root Starch (I used this to help make my sauce a little thicker)


DIRECTIONS

Rub chicken with mustard until evenly coated, then slice into chunks to your preferred size. In a frying pan, sear the chicken in olive oil (on a high heat) for about 7 minutes until browning. Remove chicken from pan and set aside.


Turn the heat down to medium and in the same pan cook the garlic and shallot until soft.


Add the mushrooms and zucchini, broth, thyme, lemon juice, and coconut milk. Continue to cook on medium-high heat until mushrooms begin to soften. I also cooked it with some crushed dry coriander because I read the directions wrong. woops! Tasted great.

Add the arrow root starch to a splash of cold water - just enough for the starch to dissolve. Once dissolved, add to the pan and stir.


Place the chicken back in the pan with the mushroom sauce and stir well. Simmer for 5-7 minutes on low-medium heat.


Remove from heat, sprinkle with fresh coriander and serve.

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