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Creamy Garlic Herb Chicken
https://www.paleorunningmomma.com/garlic-herb-chicken-paleo-whole30-keto/#wprm-recipe-container-31869
Author: Michele Rosen [modified]
Prep Time: 5 minutes
Cook Time: 45 minutes
Servings: 6 servings
Ingredients
Chicken:
6 chicken thighs boneless skinless
2 tsp Garlic Powder
1 tsp onion powder
Sea salt and black pepper
1 Tbsp ghee or other cooking fat
Sauce:
4 cloves garlic minced
8 oz sliced mushrooms
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp parsley
1/2 cup chicken bone broth
1 14 oz can full fat coconut milk
1 Tbsp arrowroot flour or tapioca
2 tsp Dijon mustard
2 tsp nutritional yeast optional
Sea Salt and pepper to taste
Instructions
1. Season the chicken with garlic powder, onion powder, salt and pepper.
2. Heat non stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side).
3.Once chicken is done, transfer to a plate and set aside. Drain some of the excess fat from the skillet, but reserve 2-3 tablespoons to sauté the veggies.
4.Return the skillet to the stove over medium heat and sauté the garlic in the until fragrant (about 2 minutes). Add the mushrooms and fresh herbs and cook until mushrooms soften, about 5 minutes.
5. Reduce heat to low-medium heat, add in the broth and bring to a gentle simmer, stirring occasionally. Whisk the arrowroot or tapioca into the coconut milk, then pour this mixture into the skillet along with the mustard and nutritional yeast. Mix well and continue to simmer while quickly stirring the mixture through until the sauce thickens.
6. Season with salt and pepper to taste.
7. Serve over sautéed cauliflower rice with veggies on the side
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