"Cream" of Mushroom Chicken


What you'll need:

1 lb chicken breast, cubed
1 lb boneless skinless chicken thighs
16 oz bag frozen broccoli
1 medium onion, chopped
2 garlic cloves, minced
1 quart baby bella mushrooms, sliced
1 can coconut milk
1 tbsp EVOO
1/2 cup low-sodium chicken broth
1 tsp sage
1 tsp thyme
1/2 tsp ground black pepper
1 tsp kosher salt

Heat a 6 quart pan over medium high heat. Add 1 tbsp EVOO followed by your cubed chicken breasts and chicken thighs. Cook for about 3-4 minutes per side or until all sides are browned. Add in your onion and mushrooms, and cook for an additional 5-8 minutes or until onions are translucent. Add sage, thyme, pepper and salt. Stir until evenly distributed. Add in garlic and cook until fragrant (about one minute). Next, stir in coconut milk and chicken broth. Bring to a slow boil then reduce heat to simmer. Simmer for about 15-20 minutes. Add in your broccoli 15 minutes before serving. 



3 comments:

  1. This is a delightful change from the ordinary Chicken that you have had before. It adds a touch of decadence, to an everyday meal.

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  2. Soup is made by cooking meat, vegetables and different fixings in stock or water. Many soups are extraordinary low carb suppers. Mushrooms are low in starches and are along these lines an impeccable fixing in your low carb soups, plate of mixed greens, stew, omelet or different dishes. Protein

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