GLUTEN FREE  DAIRY FREE

Currently my favorite!!

Chicken with Mushroom Basil Cream Sauce

4 boneless skinless chicken breasts or boneless chicken thighs
Sea salt and black pepper to taste
2 Tablespoons coconut oil
2 Tablespoons organic chicken broth
2 Cups sliced mushrooms
1/4 Cup canned coconut milk found in the Asian section
2 teaspoons dried - I used 1 1/2 fresh Basil
2 green onions, diced for garnish

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 3-4

1. Using a meat mallet, pound out the chicken breast so each is about 1/2 inch thick.
2. Heat the coconut oil in a saucepan over medium to medium-high heat.
3. Season the chicken with the salt and pepper. Place the chicken into the pan once the oil is nice and hot.
4. Brown the chicken on both sides, and then remove chicken from the pan and set aside.
5. To the same pan add the chicken broth, mushrooms, coconut milk, and basil.
6. Whisk together and simmer until the sauce thickens.
7. Season the sauce with salt and pepper to taste.
8. Pour the sauce from the pan over the chicken and garnish with onions.

I have also double this recipe and served over gluten free pasta or rice. I have also swapped the chicken for shrimp and it was very good but I think I like it with chicken better.

I got this recipe from the book  "EVERYDAY PALEO" by Sarah Fragoso at Barnes and Nobble you can also find it on Amazon.