January 12, 2013
An easy succulent Chicken dish, sophisticated but easy. The Chicken is so tender and moist with a tasty “cream” sauce poured over.
Really changes up Chicken and makes it different and pleasing to the palate!
Chicken & Mushroom in Lemon Cream Sauce
- 2 Organic boneless Chicken breasts (Butterflied and halved)
- 6oz Mushrooms (Sliced)
- 1 Lemon (Juiced)
- 1 Shallot (Diced)
- 1/4 cup Dry White Wine (or stock)
- 1/4 cup Coconut milk or Coconut Butter (Butter works better for thickening)
- pinch Salt & Pepper
- sprig Fresh Parsley (Chopped)
||In a Cast Iron pan or a dutch oven, melt the Butter. |
Chop the Shallot and add to the Butter until translucent. Season with Salt & Pepper.
||Add Mushrooms until slightly soft. While waiting on Mushrooms, butterfly and half, the Chicken to make 4 breasts out of the 2. Pour the lemon juice over the Chicken. |
Move the Mushrooms to one side of the pan and add the Chicken. Put the Mushrooms on top of the Chicken.
||Cover the pan with foil or a lid and place in oven at 400 degrees. |
||Remove from the oven when the Chicken is done, about 20 minutes. Take Chicken out of pan and set aside. |
||Put pan on a burner and add the wine. Let it come to a boil and simmer about 5 minutes. |
||Add the milk/butter and mix until creamy. |
||Place Chicken on a plate and pour the cream sauce with Mushrooms over. Sprinkle with Parsley. |