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Creamy Garlic Chicken | GF | BoneCoach™ Recipes

Recipe created by BoneCoach™ Team Dietitian Amanda Li, RD & Chef.


SERVES: 4

TOTAL TIME: 30 minutes


Ingredients


2 large organic, pasture-raised chicken breasts

Arrowroot flour for dredging

2 tablespoon avocado oil (or ghee, if not dairy free), divided

1/2 lb (227g) mushrooms, sliced

4 garlic cloves, peeled and smashed

1 tsp (5ml) fresh thyme (or 1/4 tsp dried thyme)

1/4 tsp salt

pinch freshly cracked black pepper (omit for Paleo AIP)

1/2 cup chicken bone broth

1 cup coconut milk



1) Cut the chicken in half lengthwise so you have 4 smaller cutlets. Coat them in the arrowroot.

2) Add 1 tablespoon of oil to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes per side. Take the chicken out of the pan and set it aside.

3) Reduce the heat to medium-low, and add the rest of the oil to the pan. Add in the mushrooms, garlic, thyme, salt, and pepper. Cook for 5 minutes, or until mushrooms are slightly golden.

4) Add the chicken broth, and let it bubble for around 4 minutes. Stir in the coconut milk and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with your favorite gluten-free pasta, zucchini noodles, rice or cauliflower rice!



Recipe created by BoneCoach™ Team Dietitian Amanda Li, RD & Chef.

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