Gluten/Dairy Free Mushroom Smothered Chicken

As you know if you've read any previous recipes, I am suffering from a nursling with a dairy sensitivity. Therefore, I have been craving nothing but creamy, cheesy, buttery foods that would be sure to lead to an evening of projectile vomiting and a very upset 8 week old. Lets not go there...

Tonight upon opening my refrigerator, I found some gorgeous mushrooms. My first thought of a rich, creamy, smothered chicken breast was immediately stifled. But I couldn't help myself.  Why can't I have a delicious meal without the dairy induced screaming? A little tweaking to my standard recipe and this little gem was born. This is a very flexible recipe, which can be adapted for many dietary needs! This one however, is gluten and of course, dairy free. Enjoy! 


Ingredients

• 2 boneless, skinless chicken breasts
• salt, pepper, garlic powder
• 6 tablespoons coconut oil (divided)
• 3 crushed garlic cloves
• 2 shallots, thinly sliced
• 1/2 lb sliced mushrooms
• 5 tablespoons coconut flour
• 1 14oz can chicken broth
• 1/2 cup coconut milk

Directions

• Heat 4 tablespoons coconut oil in a large pan over medium high heat.

• Season chicken breasts with salt, pepper and garlic powder.

• Place the chicken breasts in the pan and cook until golden brown, about 4 minutes on each side. DO NOT OVERCOOK! Yes, yes I know. Raw chicken will kill you! I promise you that the bacteria is killed far before that chicken is dry as a bone. You should be able to cut into the breast and the juices (that's right, juices!) will run clear. 

• Once the chicken is cooked, remove from the pan, cover with foil and set aside. 

• Add the remaining coconut oil, shallots, garlic and mushrooms and cook until shallots are translucent and mushrooms are browned slightly. 

• Sprinkle the coconut flour over the mushrooms and stir to coat evenly. 

• Add the chicken broth slowly and let the sauce thicken, stirring constantly.  Add coconut milk and stir. 

• Return the chicken breasts back to the pan and spoon sauce over breasts. Serve over noodles, or gluten free noodles or rice for a gluten free option! 

-Shalana