My husband is training to climb Mount Rainier this Summer along with all of the men in my family (my dad, brothers, and two brother-in-laws) Cute huh? But there is serious training involved. Well Saturday I decided that I would do a little training with Pete. I did somewhere around 1,500 vertical feet (which is nothing) and I am so sore I could barely move all day Sunday. I don’t know how they do it.

Creamy Mushroom Chicken- Dairy free

But all that hiking also made me really hungry, and I sincerely wanted something with a lot of protein and that was really comforting considering it was cool, gray and raining most of the weekend and I knew just the thing I was going to make. A few weeks ago I saw a recipe for Chicken and Mushroom Skillet on Kevin’s blog Closet Cooking. I was totally mesmerized in that moment and absolutely got obsessed with making a similar recipe, but without dairy.

Creamy Mushroom Chicken- Dairy free

So that is what this recipe is, a creamy, rich mustard sauce made indulgent with coconut cream and super flavorful with whole grain mustard. Mine isn’t as lovely looking as Kevins! But I swear, it is absolutely delicious. I even had the kids eating it happily. I served it with steamed rice and it was just what I needed. Enjoy!

Creamy Mushroom Chicken- Dairy free

 

 

Recipe: Chicken with Creamy Mushroom Mustard Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 pound very thinly sliced (or pounded) chicken breasts, skinless and boneless
  • 2 garlic cloves, minced
  • ½ yellow onion, finely diced
  • 3 cups mushrooms, sliced
  • 1 teaspoon fresh thyme
  • 1 cup dry white wine
  • ½ cup chicken broth
  • 2 tablespoons whole grain mustard
  • 2/3 cup unsweetened coconut cream (they carry it by the can at Trader Joes)
  • kosher salt
  • 1 tablespoon flat leaf parsley, minced

Instructions

  1. In a large heavy skillet over high heat, add the oil. Add the chicken breasts and cook until lightly browned on each side, about 3-4 minutes on each side. When the chicken is cooked through, set aside.
  2. Add the garlic and onions and cook for 2 minutes, until the onions are slightly brown. Add the mushrooms and sprinkle everything with kosher salt and continue to cook 5 more minutes. When the mushrooms are softened and slightly browned add the thyme and white wine and scrape any browned bits from the bottom of the pan. Add the chicken broth and cook another 5 minutes until the broth and wine is reduced.
  3. Add the mustard and the cream and stir into the mushrooms until melted and creamy. Season to taste with kosher salt. Add the chicken back to the pan and reheat in the liquid and mushrooms. Spoon onto a serving platter and sprinkle with the parsley.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

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Categorized: Dinner, Paleo, Poultry, Recipe Index, Sauces
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My husband is training to climb Mount Rainier this Summer along with all of the men in my family (my dad, brothers, and two brother-in-laws) Cute huh? But there is serious training involved. Well Saturday I decided that I would do a little training with Pete. I did somewhere around 1,500 vertical feet (which is nothing) and I am so sore I could barely move all day Sunday. I don’t know how they do it.

Creamy Mushroom Chicken- Dairy free

But all that hiking also made me really hungry, and I sincerely wanted something with a lot of protein and that was really comforting considering it was cool, gray and raining most of the weekend and I knew just the thing I was going to make. A few weeks ago I saw a recipe for Chicken and Mushroom Skillet on Kevin’s blog Closet Cooking. I was totally mesmerized in that moment and absolutely got obsessed with making a similar recipe, but without dairy.

Creamy Mushroom Chicken- Dairy free

So that is what this recipe is, a creamy, rich mustard sauce made indulgent with coconut cream and super flavorful with whole grain mustard. Mine isn’t as lovely looking as Kevins! But I swear, it is absolutely delicious. I even had the kids eating it happily. I served it with steamed rice and it was just what I needed. Enjoy!

Creamy Mushroom Chicken- Dairy free

 

 

Recipe: Chicken with Creamy Mushroom Mustard Sauce

Ingredients

  • 2 tablespoons olive oil
  • 1 pound very thinly sliced (or pounded) chicken breasts, skinless and boneless
  • 2 garlic cloves, minced
  • ½ yellow onion, finely diced
  • 3 cups mushrooms, sliced
  • 1 teaspoon fresh thyme
  • 1 cup dry white wine
  • ½ cup chicken broth
  • 2 tablespoons whole grain mustard
  • 2/3 cup unsweetened coconut cream (they carry it by the can at Trader Joes)
  • kosher salt
  • 1 tablespoon flat leaf parsley, minced

Instructions

  1. In a large heavy skillet over high heat, add the oil. Add the chicken breasts and cook until lightly browned on each side, about 3-4 minutes on each side. When the chicken is cooked through, set aside.
  2. Add the garlic and onions and cook for 2 minutes, until the onions are slightly brown. Add the mushrooms and sprinkle everything with kosher salt and continue to cook 5 more minutes. When the mushrooms are softened and slightly browned add the thyme and white wine and scrape any browned bits from the bottom of the pan. Add the chicken broth and cook another 5 minutes until the broth and wine is reduced.
  3. Add the mustard and the cream and stir into the mushrooms until melted and creamy. Season to taste with kosher salt. Add the chicken back to the pan and reheat in the liquid and mushrooms. Spoon onto a serving platter and sprinkle with the parsley.

Preparation time: 10 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 4

Recipe by Heather Christo (http://heatherchristo.com)