Chicken Breasts with Mushroom Sauce

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

directions
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.