0

PREP TIME:
15 MINUTES

COOK TIME:
20 MINUTES

TOTAL TIME:
35 MINUTES

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free
Yield: 4 Servings
Print Recipe

Ingredients:

  • 1 lb. Organic Chicken Breast – Thin Cutlets are ideal
  • 3 TBSP Olive Oil
  • 1 TBSP Vegan Butter
  • ½ TSP Himalayan Sea Salt
  • ¼ Cup Arrowroot Starch (or Brown Rice Flour)
  • 3-4 Cloves Garlic – Minced
  • 10-12 oz. Package Organic Baby Portabella Mushrooms – Sliced thin
  • 1 Cup Organic Chicken Broth
  • 2 TBSP Sherry Vinegar (can substitute balsamic vinegar – a bit more tangy)
  • 1 TBSP Fresh Chopped Parsley or 2 TSP Dried

Instructions:

  1. In large/deep frying pan – heat the olive oil on medium heat.
  2. Season both sides of chicken with salt and dredge all sides in Arrowroot Starch.
  3. Drop chicken in hot oil and cook 4-5 minutes each side – let get golden crust on each side. Internal temp should reach 165 degrees. Place chicken on plate and let rest.
  4. In the same pan, add garlic – cook 1-2 minutes. Add Vegan Butter and then add mushrooms. Cook about 5 minutes and softened.
  5. Add chicken broth & sherry – allow to simmer on low.
  6. Add chicken back to pan and let simmer on low for 6-8 minutes allowing sauce to thicken.
  7. Top with parsley. Season with additional salt if needed. Let sit 5 minutes before serving

*Try and use all organic ingredients if possible.