Chicken Breasts with Mushroom Sauce

16 December, 2014

Another recipe being eaten by who-knows-what, printed from Paleo Comfort Foods

Chicken Breasts with Mushroom Sauce

1 1/2lbs (700g) chicken breast
1/2 cup (75g) almond flour (I use almond meal)
1/2 tsp tarragon
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp clarified butter (ghee)
2 cloves of garlic, minced
1 cup (125g) shiitake mushrooms, de-stemmed and sliced
1/4 cup (60ml) dry sherry (I use stock)
3/4 cup chicken stock
2 tsp fresh chives, chopped

1. Preheat the oven to 375°F (190°C).

2. If chicken breasts are exceptionally thick, pound to about 3/4 inch (1.75m) thick.

3. On a large plate, combine flour with tarragon, onion powder, garlic powder, paprika and black pepper. Dredge chicken breasts in seasoned flour and shake off excess.
fresh out of the oven

4. Preheat large stainless steel skillet over medium-high heat. Add in olive oil and once oil is slightly smoking, gently place chicken breasts in skillet. Sear for 4-5 min per side, or until browned. Remove chicken and place on sheet pan or other oven-proof dish and place in oven. Bake for 10-12 minutes or until chicken is cooked through.

These are the mushrooms I use
5. Reduce skillet heat to medium. Add butter to skillet, scraping up the browned bits from the chicken. Stir in the garlic and sauté until fragrant (but not burnt), then stir in mushrooms. Sauté for 1-2 minutes then add sherry and chicken stock. Let simmer until reduced slightly and mushrooms are cooked. Add in chives just before serving.

6. Serve mushroom sauce over chicken.
I am no chef. I am no food photographer. But here is the final product.
OMG delish. I could just eat the mushrooms and be happy.

"Better Butter Chicken"

This recipe comes from "Everyday Paleo". I had this printed out but something has started to eat at the copy. The only thing I could think to do was this!

Better Butter Chicken

Prep time: 20 min
Cook time: 25 min
Serves: 5-6

2 1/2 lb boneless, skinless chicken thigh (1.134kg)
3 tablespoons of coconut oil
1 red onion, diced
2 garlic cloves, minced
1/2 tsp cardamon powder
1/2 tsp coriander powder
1 tsp fenugreek powder (I have never put this in!)
1 tsp chili powder (I use 1/2 that because the kids don't like it hot)
1 6-ounce can of tomato paste (170g)
1/2 can coconut milk
1 tsp sea salt
4 tablespoons ghee
1 lb red chard (silverbeet), chopped with stems removed. (I never served it with chard, but have with cauliflower mash - yum!)

1. Cut the chicken though into bite-sized pieces and set aside
2. In a large skillet or soup pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent
3. Turn the heat down to low. To the onion, add the minced garlic, cardamom, coriander, fenugreek and chili powder and stir well to make a paste.
4. Add the tomato paste to the onions and spices and stir - this mixture will be very thick.
5. Turn the heat back up to medium and add the coconut milk and salt. Use a whisk to blend the tomato paste mixture and coconut milk together into a thick sauce.
6. Bring the sauce to a simmer and add the chicken. Stir well, turn down to medium low, cover and cook for approximately 15 minutes or until the chicken is done all the way through. Stir occasionally through the cooking process.
7. After the chicken is cooked, add the ghee and mix into the sauce until melted. Serve the chicken over steamed red chard.

Food For The Frugal Copyright © 2009 Designed by Ipietoon Blogger Template for Bie Blogger Template Vector by DaPino