Name: Chicken Strips with Mushroom Cream Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup cremini mushrooms; 0.5 tbsp olive oil; 2 tbsp shallots; 1 clove garlic; 3 tbsp full-fat coconut milk; 0.25 cup chicken broth; 0.5 cup cooked brown rice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp fresh thyme

Instructions

Prep 10 min · Cook 30 min

Slice the chicken breast into thin, even strips and season them thoroughly with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken strips and sear until golden brown on all sides, then remove the chicken from the pan and set aside.
In the same skillet, add the sliced cremini mushrooms and finely chopped shallots. Sauté for 5-7 minutes until the mushrooms have released their moisture and developed a deep golden color.
Stir in the minced garlic and fresh thyme, cooking for just 1 minute until highly fragrant.
Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
Whisk in the full-fat coconut milk and bring the liquid to a gentle simmer.
Return the chicken strips to the skillet and let everything simmer together for 3-4 minutes until the sauce has thickened into a velvety consistency and the chicken is cooked through.
Serve the chicken and mushroom cream sauce immediately over the warm cooked brown rice.

Nutrition

Ingredients

Instructions

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