Baked Chicken & Mushroom Dinner
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Whole 30 Complaint, Paleo, Gluten Free, Sugar Free
Serves: 4 servings
Ingredients
  • 4 Chicken Breasts
  • 1.5 cup Portobello Mushroom (cut into smaller pieces)
  • 2 cups Shitiaki Mushrooms (cut into smaller pieces)
  • 1 cup White Mushroom (cut into smaller pieces)
  • 3 TBSP Olive Oil
  • 2 Medium Shallots (minced)
  • 1.5 TBSP Minced Garlic
  • 1.5 tsp Granulated Onion Powder
  • 1 tsp Granulated Garlic Powder
  • 1.5 tsp salt
  • ½ cup of (sugar free, all natural ingredients) Vegetable or Chicken Broth
  • 5 TBSP of Heavy Coconut Cream
  • Salt & Pepper
  • Coconut Oil (to grease baking dish)
Instructions
  1. Preheat the oven to 400 Degrees F. Grease the baking dish with coconut oil. Place Chicken in dish. Sprinkle with salt and pepper for a little extra seasoning. Bake chicken for 45 minutes or until internal temp = 165*F
  2. Chop your mushrooms, mince your shallot and garlic.
  3. In skillet or wok, sauté garlic, olive oil and shallot for 2 minutes on medium heat
  4. Add all mushrooms to wok. If necessary, drizzle a little more olive oil. Sauté on medium-high heat for approximately 4 minutes or until mushrooms become softer.
  5. Add broth and heavy coconut cream to the wok. Continue to blend all ingredients in the wok. The coconut cream and broth will begin to thicken up, making more of a creamy sauce/gravy.
  6. Add Salt, Garlic Powder and Onion Powder to mushroom sauce. Allow it to sit on a low heat for 5-10 minutes. Stir occasionally.
  7. When chicken is cooked, pour the mushroom sauce over the chicken.
  8. Salt and Pepper to taste.
Recipe by 2 Cats and Chloe at http://www.2catsandchloe.com/2015/02/whole30-chicken-mushroom-dinner.html