Creamy Mushroom Chicken
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 |
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A one-skillet meal that's easy enough for the weekday. Restaurant quality flavors. Paleo, dairy free, gluten free, autoimmune protocol friendly.
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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
- 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.
- Turn down heat to medium. In the same pan cook garlic and shallot until soft.
- Add mushrooms, broth, thyme, lemon juice, and the solidified coconut milk. Continue to cook on medium-high heat until mushrooms begin to soften.
- Place the chicken back in the skillet with the mushroom sauce. Let simmer for 5-7 minutes on low-medium heat.
- Remove from heat. Plate the chicken and pour the mushroom sauce over the chicken. MANGIA!