Chicken Stroganoff

Chicken Stroganoff

https://www.paleorunningmomma.com/chicken-stroganoff-paleo-whole30-keto

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 6 servings

Ingredients

4 Tbsp ghee divided [dairy free margarine]

1.5 lbs boneless skinless chicken thighs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika [optional: nightshade]

Sea salt and black pepper

1 large onion thinly sliced

8 oz mushrooms sliced

3 cloves garlic minced

2 Tablespoons arrowroot flour or tapioca

2 cups chicken stock or broth

3/4 cup coconut cream canned, unsweetened

2 teaspoons fresh lemon juice

Sea salt and black pepper to taste

Instructions

1.In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.

2. Season the chicken all over with the garlic and onion powder, paprika and salt and pepper. Add the chicken to the skillet and cook for 5 minutes to brown, then flip and cook on the other side until browned, 4-5 minutes. Remove chicken from the pan to a plate and set aside.

3. Lower the heat to medium and the remaining 2 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3-4 minutes, until soft and fragrant. Add the mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms and onions are soft. Stir in the garlic and sauté 1 minute, stirring occasionally. Add in the arrowroot or tapioca and stir, cooking for 30 seconds.

4. Pour the broth in slowly while stirring well to combine. Bring to a simmer, stirring, and simmer for about 3 minutes. While the gravy simmers, in a small bowl whisk together the coconut cream and lemon juice. Add this mixture to the skillet and stir to combine. Taste and season with salt and pepper to preference, add the chicken back to the skillet and cook another 1-2 minutes to heat through.

5.Serve over sautéed cauliflower rice with veggies.