Today I would like to introduce you to a modified favorite in my household. this recipe I revamped from a restaurant I used to work at and changed it slightly so it is a healthier option.
Mushroom Chicken
What you will need is:
4 each chicken breasts skinless - 6 oz each (approximately)
2 cups sliced mushrooms
1 onion large sliced
2 tbsp olive oil
6 oz chicken stock
1/2 tsp garlic minced
1 can organic coconut milk
Salt & Pepper
Heat up large frying pan or sauce pan with oil. (using a hot fry pan is always best to sear and lock in flavour of food when cooking). When oil starts to smoke gently place Chicken breast skin side down (smooth shiny side) in pan laying breast away from you so as not to splatter oil on you and risk injury. Season lightly with salt and pepper.
When brown on skin side turn chicken to cook other side, add garlic, mushrooms and onions then and chicken stock. Cook until onions are translucent and mushrooms partially cooked then add can of coconut milk and reseason with salt and pepper. (whenever you add a new ingredient to a dish when cooking you must re-season, that is unless you over seasoned earlier, this is also why you should always taste everything when cooking). Cover pan and reduce heat to medium and sauce. After 5 mins check the thickest part of the thickest breast, if fully cooked uncover and turn up heat until sauce is reduced to a gravy type thickness.
Serves 4 at 485 calories per serving
I suggest serve with cauliflower mash and steamed asparagus.
ENJOY!
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