"Creamy" Thyme Chicken

September 27, 2018

 

I was getting a little bored of my usual middle eastern or curried chicken marinade so I've been exploring cream free creamy chicken recipes here and there. This goes really well with garlic sweet mashed potatoes  and sautéed (verging on charred) green beans which are made perfectly flavourful with a splash of coconut aminos. This has become my favourite staple and addition to anything I can flavour it with basically! It's a healthier, much more delicious alternative to soy sauce for those avoiding soy on candida diets or because they're concerned over it's interference with estrogen. The main concern with soy is it is one of the biggest GMO crops out there, despite the odd organic label, it's most likely been contaminated by nearby GMO soy crops.

 

Creamy Thyme Chicken and Mushrooms

 

Servings: 4

Ingredients

  • 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

 

Instructions

  1. Heat 2 tbsp ghee or butter in heavy large skillet over medium heat.

  2. 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.

  3. Add the other 2 tbsp to the hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

  4. 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.

  5. 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.

  6. Add the cream and heat through. 

  7. Serve with the optional Manchego cheese and garnish with sprigs of fresh thyme.

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