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
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.
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.
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.
