A cream sauce so rich, so wonderful you’ll want to drink it from a cup–that doesn’t use heavy cream or any dairy! The sauce really is the star of the recipe, but the moist chicken and tender mushrooms that swim in it are a close second. A quick, one pan meal that still looks and tastes elegant. Gluten, dairy, egg, soy, fish, shellfish, peanut, tree nut free, and top eight free too!
First off, did you all see my latest Facebook Live video? I am having so much fun doing these videos. This is my 3rd grocery store one, and as silly as I feel standing in the isle talking to my phone–I really hope that they’re helpful and educational. I almost didn’t do one today, as my hair is just in a bun, but I want to also be real with my viewers, and I don’t always get ready to just head to the grocery store. (#RealLife) I remember almost crying in the grocery store when we were newly diagnosed, and hope I can save someone from that sad feeling! Be sure to follow my page so you get notifications when there are new videos. Now onto this delicious recipe!
I used to stay away from savory cream sauces, because I figured they wouldn’t be good without the heavy cream component. I don’t know why–since full fat coconut milk and I are best friends, but I just figured it wouldn’t work. Sorry bestie–I don’t know why I doubted you.
The first time I made this I kep thinking “PLEASE WORK” as I browned the chicken and sliced the mushrooms and gingerly poured in the coconut cream. I just hate kitchen fails. I hate to waste ingredients, and prepared myself to eat it, no matter what, even if it didn’t turn out.
When I took a spoon and dipped it into that exilir–I thought I had died and gone to heaven. It was incredible.
My husband was working late that night, and it’s about 45 minutes round trip–so I always just make him heat up leftovers when he gets home. But, I was so intoxicated with this dish that I texted him offering to drive it to him, so he could try it right then and there!
I had laid the pot in the middle of the table for easy serving, and after I had cleaned my plate, I literally took a spoon and would fill it to the brim with sauce, and then just put one solitary mushroom and gulp it down. I figured if I ate the mushrooms slowly I’d have a reason for continuing to dip my spoon over and over again. I couldn’t get enough.
I’m planning on making this the next time I have company, as the rich pan sauce, browned chicken and succulent mushrooms make for an impressive dish–but in less than 30 minutes!
I served this with potatoes, but think I will do rice next time, as I want a starch that is more able to soak the sauce up. It’d also be great with a gluten-free bread. Or just plain. Or with a straw.
And here’s a little confession, my kids don’t love mushrooms, but I’m actually glad, because then I get to eat 90% of them in this dish. One of the few times my kids’ preferences play into my favor! #MomWin
I know you’ll love it!
- 4 boneless skinless chicken breasts, thinly sliced, or two large breasts, butterflied
- salt and pepper to taste
- 2 Tablespoons olive oil, seperated
- 8 oz package of mushrooms, sliced
- ½ cup Marsala wine
- ½ cup chicken broth (be sure it fits your allergens, as some have wheat)
- 1 cup full fat coconut milk (the kind in the can found in the Asian isle)
- 1 teaspoon garlic powder
- Fresh chopped parsley for garnish
- Heat a skillet to medium heat and add just one of the tablespoons of oil to the pan. Add the chicken and add salt and pepper to taste. Cook until the chicken is browned nicely on both sides. Remove and set aside on a plate--it's OK if it's not cooked completely through, as it will simmer in the sauce in a few moments.
- Add the remaining 1 tablespoon of olive oil and saute the mushrooms for 1-2 minutes, or until soft. Add the wine and bring the mixture to a boil over medium-high heat for 1-2 minutes to reduce it. Then, add the chicken broth, coconut milk and garlic powder. Lower to medium and allow to simmer for about 10 minutes, or until it starts to thicken. Place the chicken back in the sauce and simmer for an additional 1-2 minutes. Serve once the sauce is thick, and the chicken is cooked through. Serve with fresh chopped parsley.
Adapted from: The Recipe Critic