This is one of the only recipes I actually like that is based on a master recipe from the Whole30 program. I followed their directions once and tweaked it the second time and I preferred that version, which is here. To be fair, I haven’t tried all of their recipes (after 2 bad ones I completely gave up and have made up all of my own since) but of the ones I have tried, this one and a slightly modified version of their chili which I will post soon, are the only 2 I’ll make again.
2 chicken breasts, sliced
1 tbsp tarragon (fresh is best)
2 cloves garlic, minced
1 cup chicken stock
1/2 cup coconut milk (culinary, in the can)
8 oz mushrooms, I like baby portabella, sliced
1 green onion (including the green part), chopped
extra virgin olive oil
sea salt & freshly cracked pepper
Heat olive oil in a skillet over medium heat. Sprinkle sliced chicken with salt and pepper then brown in a single layer for about 3 minutes per side until golden brown, remove from pan.
Add 2 cloves chopped garlic to the pan as well as the sliced mushrooms and green onions. After about 15 seconds, add 1 cup of chicken broth and 1/2 cup of coconut milk and deglaze the pan (scrape the brown bits off of the bottom). Allow mushrooms to cook for a few minutes until soft and then add tarragon and chicken back to the sauce and bring to a boil. Lower heat and simmer for 5-10 minutes until sauce has reached thickness you want, I like it to just coat the spoon when I pull it out of the sauce. This dish is great with roasted veggies or potatoes as a side. It’s also really good heated up for lunch the next day which makes lunch at work a little more enjoyable than just a salad. Enjoy!
Tagged: chicken, dairy free, dairy free foods, dinner, food, gluten free, health, healthy, leftovers, mushrooms, paleo, plan, plan menus, recipe, tarragon, Whole 30, Whole30
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