Friday, April 13, 2012

Chicken in White Wine Shitake Cream Sauce

Ok, confession:  this meal is not completely Paleo.  It could be made that way, but I cannot bring myself to do it.  This recipe is so amazing with a couple tablespoons of heavy whipping cream that I cannot justify changing it to coconut milk.  If you dare ruin a good thing, please do so and let me know how it turns out.

Chicken in White Wine Shitake Cream Sauce


2 Chicken Breasts (fileted)
1 cup Shitake Mushroom heads, sliced
3 green onion, finely chopped and greens separated.
2 TBSP Olive Oil
1/4 cup Dry White Wine or Vermouth
1/2 cup Chicken Broth
2-TBSP Heavy Whipping Cream (or try full-fat coconut milk at your own risk)
Sea Salt and Pepper


Heat olive oil in large skillet over medium heat.  Salt and pepper chicken breast filets and place in skillet to pan fry.  Do not crowd the chicken; heat two skillets if need be for this step.  Cook until lightly browned (about 6-8 minutes each side, depending on your stove/skillet. A meat thermometer should read 160 F when inserted into thickest portion of meat).  Remove chicken from skillet(s), plate and cover with foil tent.

Add bulbs of green onions to skillet and saute for about a minute, or until fragrant.  Add in mushrooms and saute until soft, about another minute.  Pour in white wine and stir with wooden spoon until all brown crusties have come up from the bottom of the skillet and liquid evaporates.  Add in chicken broth until about half evaporated (another couple of minutes).

Turn stove to simmer and add in cream and onion greens.  Stir until well mixed, then reintroduce chicken breasts.  Stir until well-coated and serve!

This goes great with sauteed spinach and garlic.

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