2 lare/ 4 small chicken breasts/ 4-6 chicken thighs
4 tbsp ghee/ butter
½ cup all purpose gluten free flour
2 tsp pepper
2 cups button mushrooms sliced thinly
1-2 cloves garlic minced
6 springs fresh thyme - leaves removed
1 cup of low salt stock
½ cup oat cream/ almond milk
salt and pepper to taste
Optional: Manchego Cheese to sprinkle on top
Heat 2 tbsp ghee or butter in heavy large skillet over medium heat.
In a medium bowl, mix the salt and pepper in the all purpose flour and then dip the chicken in the flour - pat the flour into the chicken breast pieces and then sear the chicken in the hot oil until each side is golden colored. Remove from the pan and set on a plate until all of the chicken is browned on both sides.
Add the other 2 tbsp to the hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.
Add stock to skillet all at once, it will probably make a noise and some steam. Make sure to scrapeup any brown bits on the pan - these add FLAVOR! Add thyme to mushroom/ stock mixture in pan.
Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 10-15 minutes until the chicken is cooked through and juices run clear.
Add the cream and heat through.
Serve with the optional Manchego cheese and garnish with sprigs of fresh thyme.