AuthorHeather BlakeCategoryDairy free, Gluten-free, Meat, VeggiesDifficultyBeginnerA ton of flavor is packed into this healthy dish! Perfect for company, special occasions, or weeknight dinner.
Remove the stem from each mushroom and cut each mushroom into slices. Set aside.
Cut chicken breasts into thin, small pieces - thinner pieces will cook more thoroughly without drying out. I cut each breast in half, separating the thick and thin sides, and then sliced the thick side in half horizontally, creating 3 small pieces. Transfer to a large, dry plate.
Sprinkle a pinch of salt & pepper on each side of the chicken, and then dredge each piece in brown rice flour, until completely covered.
In a large cast iron skillet or large frying pan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Sauté the dredged chicken for 3-5 minutes on each side, until lightly golden on the outside. Remove from skillet.
Add an additional 1 tbsp of butter to skillet and sauté mushrooms with a pinch of salt and a sprinkle of dried thyme. After 2-3 minutes, add garlic and cook until most of the water has evaporated. Remove from skillet and sit aside.
Carefully add 1/2 cup chicken broth, 1 tsp lemon juice, 1 tsp mustard, and a splash of white wine (if using). Stir until the mustard dissolves, then simmer gently for another 2-3 minutes. Add 3/4 cup coconut milk, as well as the browned chicken and mushrooms.
Cover with a lid and simmer gently until the chicken is fully cooked (internal temperature of 165 F.)
I served this dish with brown Jasmine rice and steamed green beans. (The sauce makes an excellent seasoning for the rice!)
Ingredients
Directions
Remove the stem from each mushroom and cut each mushroom into slices. Set aside.
Cut chicken breasts into thin, small pieces - thinner pieces will cook more thoroughly without drying out. I cut each breast in half, separating the thick and thin sides, and then sliced the thick side in half horizontally, creating 3 small pieces. Transfer to a large, dry plate.
Sprinkle a pinch of salt & pepper on each side of the chicken, and then dredge each piece in brown rice flour, until completely covered.
In a large cast iron skillet or large frying pan, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Sauté the dredged chicken for 3-5 minutes on each side, until lightly golden on the outside. Remove from skillet.
Add an additional 1 tbsp of butter to skillet and sauté mushrooms with a pinch of salt and a sprinkle of dried thyme. After 2-3 minutes, add garlic and cook until most of the water has evaporated. Remove from skillet and sit aside.
Carefully add 1/2 cup chicken broth, 1 tsp lemon juice, 1 tsp mustard, and a splash of white wine (if using). Stir until the mustard dissolves, then simmer gently for another 2-3 minutes. Add 3/4 cup coconut milk, as well as the browned chicken and mushrooms.
Cover with a lid and simmer gently until the chicken is fully cooked (internal temperature of 165 F.)
I served this dish with brown Jasmine rice and steamed green beans. (The sauce makes an excellent seasoning for the rice!)
