Creamy Mushroom Chicken (Dairy Free)
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
4people 10minutes
Cook Time
35minutes
Servings Prep Time
4people 10minutes
Cook Time
35minutes
Ingredients
  • 212 oz chicken breastssliced in half
  • 8ounces baby portobello mushroomssliced
  • 1tbsp spicy brown mustarddeli mustard (omit for AIP)
  • 1large shallotchopped to yield 2 heaping tbsp
  • 1clove garlicchopped
  • 4sprigs thyme
  • 1cup chicken broth
  • 2tsp lemon juice
  • 1can full fat coconut milk*solidified portion
  • 1tbsp olive oil
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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