Mushroom Cream Chicken

Mushroom Cream Chicken

This Mushroom Cream Chicken is an easy meal to put together without having to do much thinking, it takes about 30 minutes, and I normally make it during the week. It’s completely gluten and grain free, and you can make it Paleo by using coconut cream instead of sour cream. The mushrooms and sherry give a lot it of flavor, while sour cream makes it smooth and satisfying. Satisfying in a sense that you are not looking for munchies afterwards. I use whatever bone broth I have on hand, beef or chicken, and beef broth doesn’t interfere with the flavor at all. I serve it with rice or mashed potatoes, but I’m sure cauliflower mash would go well with it too.

HOW TO MAKE MUSHROOM CREAM CHICKEN

Ingredients
1 pound of pasture raised chicken (breast or thigh, whatever you like), cut into bite size pieces
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1 tablespoon ghee (how to make ghee, or buy at health food or Indian grocery)
1/2 small onion, finely chopped
8 ounces baby bella mushrooms, sliced
3 tablespoons sherry, or white wine
1.5 cups chicken or beef bone broth/stock (how to make chicken stock, how to make beef bone broth)
1/4 cup sour cream
1 tablespoon arrowroot powder
To garnish:
2-3 green onions, chopped
A sprinkle of grated Parmesan cheese

Equipment
Skillet
Mixing spoon
Measuring spoons

Instructions
Heat ghee in a skillet.
Season chicken with salt and pepper; saute until cooked through and liquid evaporated.
Add onion, and cook until translucent, 3-5 minutes.
Add mushrooms, cook about 5 minutes.
Add sherry and cook for 2-3 minutes.
Add broth/stock; simmer for 7-10 minutes.
Add sour cream and arrowroot powder, mix well, simmer for a minute or two.
Adjust seasoning as needed. Done!
Serve sprinkled with grated Parmesan and green onions. 

Mushroom Cream Chicken