Chicken with Mushroom “Cream” Sauce

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.
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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.
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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.


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