Chicken with Mushroom \”Cream\” Sauce

2012-09-18
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Heat a large, stainless- steel pan over medium high heat
Pat the breasts dry and season with salt and pepper
Once the pan has reached the proper temperature, add the oil and 2 tbsp butter
Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it\’s sizzling too much.
Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.
Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate
Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent
Add the remaining tablespoon of butter and the mushrooms
Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine
Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk
Let the sauce simmer and reduce until it\’s a sauce like consistency
Add additional salt and pepper if needed then pour it over your chicken

Ingredients

  • 4 boneless skinless chicken breasts
  • 1/2 lb button mushrooms, thinly sliced
  • 2 shallots (about 1/4 cup), finely minced
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 cup full fat coconut milk
  • 3 tbsp grass-fed butter
  • 1 tbsp coconut oil
  • salt and pepper

Method


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Recipe Comments

Comments (12)

  1. posted by Reese on September 18, 2012

    Uhm. Butter IS dairy…? “Grassfed butter” … Earth Balance Coconut spread, I guess I will use! Thanks for the recipe :)

  2. posted by Jean on September 24, 2012

    Beyond yummy – will def make this again and again…I ran out of sauce because I let it reduce a little too long…note to not let it go as long next time.

  3. posted by blackbelt7 on September 25, 2012

    This recipe is awesome. I used onions instead of leeks. Will make again . Thank you

  4. posted by Bonnie Foell on September 30, 2012

    Made this for a second time and will be one of my staples especially for company because it is very very tasty!

  5. posted by pugluv on October 1, 2012

    This was very DELICIOUS!!! Will definitely keep on my FAVORITES!

  6. posted by WindowtotheStars on October 28, 2012

    Soo rich!

  7. posted by saram0221 on November 1, 2012

    This is SO good…can’t wait to make I again!

  8. posted by fiestyred36 on December 5, 2012

    This is so amazingly good!! I added leftover bacon to the sauce and that made it even better! This recipe is a keeper for sure!

  9. posted by boner on January 4, 2013

    How thick is the end product (sauce) supposed to be? It’s been simmering at low heat now for about ten minutes and is still relatively thin. Smells awesome…thanks.

  10. posted by cristiane on January 15, 2013

    Make this last night and it’s yummy!!!!!

  11. posted by adriana on January 29, 2013

    does it keep the coconut flavor of the milk?

  12. posted by jeff on May 26, 2013

    Butter Really? Not paleo nice try

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