Ingredients
2 large chicken breasts
¼ teaspoon garlic powder
⅓ cup gluten free flour, for dredging
3 tablespoons butter, divided
8 ounces cremini mushrooms sliced
¼ teaspoon Italian seasoning
1 tbs minced garlic
½ cup dry white wine
¾ cup coconut cream (or regular heavy cream if not dairy free)
salt + pepper to taste
olive oil, for cooking
For serving:
frozen mashed potatoes
fresh parsley
Tools
large pan
Directions
Step 1
Butterfly chicken breasts to form 4 thinner chicken breasts.
Step 2
Sprinkle each breast generously with salt, pepper and garlic powder on each side.
Step 3
Coat each chicken breast with flour on each side.
Step 4
Add 1 tbs olive oil + 1 tbs butter in a large pan over medium-high heat.
Step 5
Once hot, add chicken breasts and cook for about 5 minutes on each side.
Step 6
Transfer to a plate and set aside.
Step 7
To the same pan add the remaining 2 tbs of butter, mushrooms and Italian seasoning.
Step 8
Cook for about 5-6 minutes, or until mushrooms have softened.
Step 9
Add garlic to the pan and cook for about a minute, or until fragrant. Then add white wine and scrape the bottom of the pan if there are any brown bits. Let cook for 2-3 minutes until liquid has reduced by half.
Step 10
Then stir in the cream and add the chicken back to the pan.
Step 11
Let cook for about 5 more minutes, or until chicken has cooked all the way through and sauce has thickened up a bit.
Step 12
Taste and season with salt and pepper as needed.
Step 13
Serve over mashed potatoes (or rice), top with fresh parsley and enjoy!
