One of my favorite things to make when I want something filling, cozy, and satisfying. And it’s ONE PAN! Sop up the sauce with some crusty bread, pasta, or keep it light with a green salad.
skillet chicken in a creamy mushroom sauce (df)
4 chicken breasts pounded to ½ inch thickness (1 ½ pound)
1 medium shallot,
finely chopped 2-3 garlic cloves,minced
250 grams mushroom (white or cremini)
1/2 cup chicken broth
1 cup coconut milk
1 tsp tamari
1 tsp cornstarch powder or arrowroot powder
2 tbsp chopped parsley
Step 1: Heat 1 ½ tablespoons of olive oil in a medium-size skillet on medium-high heat. Season both sides of the chicken with salt and pepper. Pan-fry the chicken for 3-4 mins on each side, till a golden crust has formed and they’re almost cooked. You will likely do this in two batches. Set chicken aside.
Step 2: Add a tablespoon more olive oil to the skillet and reduce heat to medium. Stir in the shallots and sauté for 2 minutes till softened. Add garlic and sauté for another minute. Tip in sliced mushrooms and sauté till browned and cooked through. If the mushrooms are sticking, add a tablespoon of water. Pour in broth and scrape off any chicken bits stuck to the bottom of the pan. Add in the coconut milk and tamari, and whisk in the arrowroot or cornstarch to help the sauce thicken. Taste and season with salt and pepper, simmering the sauce until it’s reduced by a third and thick enough to lightly coat a spoon, about 5 minutes.
Step 3: Return the chicken breasts to the sauce to just warm through, about 30 seconds or a touch longer if they need to finish cooking. Off the heat, spoon the sauce over the chicken, sprinkle with chopped parsley, fresh pepper, and serve immediately straight out of the pan. This is perfect with sourdough bread, pasta tossed in olive oil and lemon, or a leafy salad. It’s rich, filling, and super cozy.
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