Description
Discover how to make a delicious Creamy Garlic Chicken with Mushrooms recipe that is sure to impress your taste buds. Perfect for a cozy night in!
Ingredients
- – 2x 9oz (2x 250g) Chicken Breasts, brought close to room temp
- – 1/4 cup (40g) Flour (see notes)
- – 1 tsp (5 ml) EACH: Salt, Garlic Powder
- – 1/2 tsp (3 ml) Black Pepper
- – 1 tbsp (15 ml) EACH: Olive Oil, Vegetable Oil (preferably unsalted)
- – 9oz (250g) Baby Button Mushrooms, sliced fairly thin
- – 3/4 cup (180ml) Coconut Cream, at room temp
- – 3/4 cup (180ml) Chicken Stock
- – 1oz (30g) freshly grated Parmesan
- – 2 large cloves of Garlic, finely diced
- – 1 tbsp (15 ml) finely diced Fresh Parsley, plus more to garnish if desired
- – 1 tbsp (15 ml) finely diced Fresh Chives
- – 1 tbsp (15 ml) Vegetable Oil, preferably unsalted (can sub oil, this is to fry the mushrooms)
- – 1/2 – 1 tsp (8 ml) Lemon Juice (see notes)
- – Salt & Pepper, to taste
Instructions
- Slice each chicken breast horizontally through the middle to create four evenly sized pieces.
- In a wide dish, mix together the flour, garlic powder, salt, and black pepper. Coat each chicken piece in the flour mixture, shake off the excess, and set aside.
- In a large skillet, heat the olive oil and vegetable oil over medium-high heat. Cook the chicken on both sides until the exterior is golden and the interior is almost cooked through. Remove the chicken and set it aside.
- Add vegetable oil to the pan, then add the mushrooms. Cook until they are golden, then lower the heat to medium. Add the garlic and sauté for another 1-2 minutes.
- Pour in the chicken stock and coconut cream, then add the chives and parsley. Let the mixture simmer for about 5 minutes until the sauce thickens a bit.
- Mix in the Parmesan cheese, then add a small amount of lemon juice, and season with salt and pepper to taste. Simmer for another minute if the sauce needs to thicken further.
- Return the chicken to the pan and coat it with the sauce. Serve and enjoy!
Notes
- Use cornstarch instead of flour for a gluten-free coating on the chicken.
- Adjust the lemon juice quantity based on personal taste preference.
- Ensure the coconut cream is at room temperature before adding it to the hot pan to avoid curdling.
