An easy succulent Chicken dish, sophisticated but easy. The Chicken is so tender and moist with a tasty “cream” sauce poured over.
Really changes up Chicken and makes it different and pleasing to the palate!
Chicken & Mushroom in Lemon Cream Sauce
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 30 minutes |
| Total time | 35 minutes |
| Dietary | Gluten Free, Grain free, Sugar free |
| Meal type | Main Dish |
| Misc | Child Friendly, Serve Hot |
Ingredients
- 2 Organic boneless Chicken breasts (Butterflied and halved)
- 6oz Mushrooms (Sliced)
- 1 Lemon (Juiced)
- 1 Shallot (Diced)
- 1/4 cup Dry White Wine (or stock)
- 1/4 cup Coconut milk or Coconut Butter (Butter works better for thickening)
- pinch Salt & Pepper
Optional
- sprig Fresh Parsley (Chopped)
Directions
| 1. | In a Cast Iron pan or a dutch oven, melt the Butter. | |
| 2. |
Chop the Shallot and add to the Butter until translucent. Season with Salt & Pepper. |
|
| 3. | Add Mushrooms until slightly soft. While waiting on Mushrooms, butterfly and half, the Chicken to make 4 breasts out of the 2. Pour the lemon juice over the Chicken. | |
| 4. |
Move the Mushrooms to one side of the pan and add the Chicken. Put the Mushrooms on top of the Chicken. |
|
| 5. | Cover the pan with foil or a lid and place in oven at 400 degrees. | |
| 6. | Remove from the oven when the Chicken is done, about 20 minutes. Take Chicken out of pan and set aside. | |
| 7. | Put pan on a burner and add the wine. Let it come to a boil and simmer about 5 minutes. | |
| 8. | Add the milk/butter and mix until creamy. | |
| 9. | Place Chicken on a plate and pour the cream sauce with Mushrooms over. Sprinkle with Parsley. |
