At first I thought this was just going to be a thrown together recipe for a run of the mill Paleo dinner. Then, I started working the sauce and something extra delicious came together. Call it a Paleo miracle. Taste buds blown away. We actually made this two nights in a row and I would actually go a third, but we are out of mushrooms. So good, I have to share (recipe below)…
2 large chicken breasts or 4 smaller breasts (approx 1.5 lbs)
1/2 lb organic crimini mushrooms, med sliced
1/2 small organic white onion, minced
2 1/2 tbsp organic coconut oil (we use the expeller pressed, flavor free kind)
1 tbsp organic olive oil
1/2 cup white wine (this is the big flavor ingredient… I like a stainless barrel chardonnay)
1/2 cup organic chicken stock
1 cup full fat coconut milk (from a can, be sure to shake first!)
Salt & Pepper
Over medium-high heat, add coconut oil to large frying pan. When the oil is hot, cook chicken breasts until done (approx 7 min on each side). Remove chicken from pan, place on serving plate and cover with foil to retain moisture. Add minced onions to pan with olive oil and cook until translucent. Then add mushrooms and cook until lightly brown. Deglaze pan with white wine and add the chicken stock. Add salt and pepper to taste. Reduce by half. Add the coconut milk and cook down until you get a nice brown gravy. The bubbles will cluster and take longer to pop when it is close to ready.
We served this with a side of oven roasted rainbow carrots from our CSA and ate everything. Delicious eats!