Chicken with Mushrooms

Chicken with Mushrooms

Yield: 4 servings

Prep: 5 min

Cook: 35 min

Ready: 40 min

Ingredients

• 1 cup sliced crimini mushrooms

• 4 skinless organic free range chicken breasts

• Himalayan salt

• Freshly ground black pepper

• Miss Dot’s Flour Mixture No. 3, recipe HERE

• 3 tablespoons clarified butter

• 3 tablespoons coconut oil

• 1⁄3 cup chopped shallots (2 large)

• 1 tablespoon minced garlic (3 cloves)

• 1 ½ cup chicken stock

• 1 cup (8 ounces) coconut milk

• 3 tablespoons cream or crème fraiche, recipe HERE

• 3 tablespoons dry sherry

• 2 tablespoons freshly squeezed lemon juice

• 3 cups prepared Pearl Quinoa (follow package directions)

Instructions

1. Preheat the oven to 375. Sprinkle the chicken breasts with salt and pepper. Dredge them in Miss Dot’s flour mixture No. 3 and shake off the excess. Heat half the clarified butter and coconut oil in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.

2. Add the rest of the clarified butter and coconut oil to the pan along with the shallots, mushrooms, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the chicken stock into the pan and reduce the liquid by half over high heat, 2 to 4 minutes.

3. Add the coconut milk, creme fraiche or cream, lemon juice, 1 teaspoon salt, and 3⁄4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. Serve over prepared quinoa. Sauce can be made ahead and refrigerated.