Creamy Garlic Chicken | GF | BoneCoachâ„¢ Recipes
Recipe created by BoneCoachâ„¢ 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
Directions here: https://bonecoach.com/creamy-garlic-chicken/
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 BoneCoachâ„¢ Team Dietitian Amanda Li, RD & Chef.
