When I was younger, you couldn't get me to eat mushrooms! Now, they are so versatile that I can't imagine myself without them! From Mushroom pizza, to stuffed mushrooms, to mushroom burgers, there are endless options for them! Pairing them with chicken and this sauce takes this recipe up to another level! I hope you enjoy this recipe just as much as I loved creating it!
INGREDIENTS
· 2 pastured chicken cutlets
· 1 small onion
· 5 cremini mushrooms
· 1/2 tsp pink Himalayan salt, more to taste
· 1/2 tsp dried thyme
· 3 tbsp. butter unsalted
· 1/3 cup full fat canned coconut milk
INSTRUCTIONS
1. Heat a cast iron skillet on medium heat. While it comes to temperature slice your mushroom and onions.
2. Once your skillet is hot, add in two tablespoons of butter. When melted add in the sliced mushrooms, sprinkle with ¼ tsp salt. Sauté until browned, then add in the onions. Keep stirring until softened, about 6 more minutes. Remove the mushroom and onion mix from the skillet.
3. Add in the last tbsp. of butter. Sprinkle your chicken cutlets with the remaining salt and thyme. Place in the skillet side by side. Cook for five minutes on one side. Then flip over. Cook another 5 minutes.
4. Then add the mushroom and onion mix back in. Shake the can, then open and pour the coconut milk right over it.
5. Let simmer for one minute, remove from heat and serve! Perfect saucy protein to go with a big green salad or cauliflower rice!
Nutrition
· Calories: 334
· Fat: 27.3
· Carbohydrates: 3.2
· Protein: 24.3