Like most of us, my taste buds change according to the weather. I've been craving more cozy, comfy foods and this dish satisfies all those cravings while still keeping it healthy, skinny and paleo!
I created this recipe because I had some beautiful, organic mushrooms in the fridge that I needed to do something with. And to be honest, nothing pairs better with mushrooms than butta. So because of that, this delicious recipe was created:
PS.It is super easy to make.
PPS. It's one of those recipes your hubby will love.
- 2 chicken breasts
- 200 grams of sliced mushrooms (About 14 mushrooms)
- 2 or 3 cloves of chopped garlic
- 1 tsp of butter
- ¼ tsp of dried thyme
- ½ cup of chicken stock
- ¼ cup of unsweetened almond milk
- 1 tbsp of corn starch
- 1 tbsp of fresh lemon juice
- 1 tsp of lemon zest
- 1 tbsp of fresh parsley
Preheat oven to 375’F.
Chop mushrooms and garlic. Place in a bowl and set aside.
Slice chicken in half to make them thin like cutlets. Season each side with salt and pepper. Bring a medium saucepan over medium-high heat, place 2 tbsp of cooking fat in the pan (EVOO, coconut oil or butter...I used EVOO) and brown the chicken. About 3 minutes a side. Place in a glass baking dish and put in the oven for 8 minutes.
Using the saucepan with all the brown chicken bits at the bottom, add the butter. When it’s melted, add the mushrooms, garlic, thyme and a pinch of salt and pepper. Cook until mushrooms are soft. About 5 minutes.
Gather the stock, almond milk and corn starch in a bowl or measuring cup. Once the mushrooms are done, turn the heat to medium-low and add the liquid mixture. Cook until thickened. About 3 minutes. Turn the heat off and add the lemon zest and lemon juice.
Once the chicken is done, take it out and place a serving on each plate. Add the mushroom gravy on top. Garnish with parsley.
Serve with a side salad and potato or rice to soak up the lovely gravy.