Mangia Paleo

Creamy Mushroom Chicken

Creamy Mushroom Chicken (Dairy Free)
Print Recipe
A one-skillet meal that's easy enough for the weekday. Restaurant quality flavors. Paleo, dairy free, gluten free, autoimmune protocol friendly.
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Creamy Mushroom Chicken (Dairy Free)
Print Recipe
A one-skillet meal that's easy enough for the weekday. Restaurant quality flavors. Paleo, dairy free, gluten free, autoimmune protocol friendly.
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
35 minutes
Ingredients
  • 2 12 oz chicken breasts sliced in half
  • 8 ounces baby portobello mushrooms sliced
  • 1 tbsp spicy brown mustard deli mustard (omit for AIP)
  • 1 large shallot chopped to yield 2 heaping tbsp
  • 1 clove garlic chopped
  • 4 sprigs thyme
  • 1 cup chicken broth
  • 2 tsp lemon juice
  • 1 can full fat coconut milk *solidified portion
  • 1 tbsp olive oil
Servings: people
Instructions
  1. Rub chicken with mustard until evenly coated. Then, in a cast-iron skillet sear chicken in 1 tbsp olive oil. About 10 minutes each side depending on thickness. Remove chicken from pan and set aside.
  2. Turn down heat to medium. In the same pan cook garlic and shallot until soft.
  3. Add mushrooms, broth, thyme, lemon juice, and the solidified coconut milk. Continue to cook on medium-high heat until mushrooms begin to soften.
  4. Place the chicken back in the skillet with the mushroom sauce. Let simmer for 5-7 minutes on low-medium heat.
  5. Remove from heat. Plate the chicken and pour the mushroom sauce over the chicken. MANGIA!

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