4 Boneless Skinless Chicken Breasts
2 Shallots, finely minced
2 Garlic Cloves
1/2 lb mushrooms, thinly sliced
1/2 cup chicken broth (I prefer Rachel Ray's Chicken Stock)
1 cup full fat Coconut Milk
1/2 cup white wine
3 tbsp grass-fed Butter
1 tbsp Coconut Oil
Salt and Pepper
Heat large pan over medium high heat. Pat the breast dry and season with salt and pepper. Once the pan is hot, add coconut oil and 2 tbsp of butter. Place the chicken in the pan and cook until golden brown. May have to reduce heat if too hot. Alternatively, you could just sear both sides and cook in oven at 350. Remove chicken to plate.
Add shallots and cook until translucent. Add the remaining tbsp of butter. Add mushroom. Cook until brown then add garlic. Once the moisture from the mushrooms has evaporated, deglaze the pan with white wine. Let the sauce reduce by two-thirds then add the coconut milk. Let the sauce simmer and reduce until sauce has thickened. Add additional salt and pepper is needed.
Note** Serving over spinach is excellent! Before cooking chicken, boil spinach and drain completely. Move sauce to a bowl and cook the spinach in the pan, soaking up the juices from the sauce. Serve chicken over spinach. Pour sauce on top. Yummy!!!!
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