Monday, February 20, 2017

One Skillet Chicken with Garlicky Mushroom Cream Sauce

The post #Whole30 world has been so interesting!  I look at everything with a critical eye determining how I can make a recipe Whole30 compliant...what can I substitute? Do any of the ingredients contain sugar?  How did I get brainwashed so quickly?

It is a constant monologue that goes through my mind daily!

With that in mind I was hosting Sunday Dinner this week and was THRILLED when I found a recipe everyone wanted to try, made a few substitutions and VOILA! we had a fantastic meal!  Everyone was raving about it and couldn't believe we had snuck another Whole30 compliant meal by them!

One Skillet Chicken with Garlicky Mushroom Cream Sauce

4 boneless skinless chicken breasts
4 boneless skinless chicken thighs
salt and pepper
3 cup chicken broth
4 cloves garlic, minced
1 teaspoon red pepper flakes
½ teaspoon dried thyme
4 tablespoons olive oil, divided
8 ounces baby bella mushrooms, sliced
1 cup finely diced red onions
1/4 cup ghee
1/4 cup dry sherry
1 can coconut milk
2 tablespoons chopped parsley (or basil)

Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.

In a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
Position a rack in the lower third of the oven and preheat the oven to 375ºF.

Heat 1 tablespoon of the olive oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove the mushrooms to a plate (use one large enough to remove chicken as well).

Heat the remaining oil on medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to plate.

Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes.

When the sauce has thickened, remove from the flame, add the ghee and whisk until it melts completely. With the skillet off the flame add the sherry, coconut milk and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 10 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.
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