Creamy Chicken and Mushroom Sauce... this sauce brings me back. When I was little my mom used to make this mushroom sauce over rice and I loved it.... I hated mushrooms, but I loved this sauce. It has easily been over 20 years since I have had this sauce. A few months back I was working on a cream of mushroom sauce for my Green Bean Casserole and started craving this. So I set out to turn that cream of mushroom into a delicious cream of chicken and mushroom sauce. It took a few times to get it just how I imagined it to be, but this sauce, soooo good. Especially with cauliflower rice, it goes great with noodles and rice (taste testing) but it definitely is best with cauliflower rice. It just soaks in the flavor and goes perfectly with the sauce.
How to make:
To make this delicious dish you start with cooking the chicken. Starting with a pound of Chicken breast, placing it in a plastic bag get a meat tenderizer and release some stress. After you take out your frustrations from the day, remove the Chicken and slice it about 1/4 to a 1/2 inch think lengthwise. You can cut it thicker if you like thicker chunks of chicken. Heat oil and cook the strips individually. you might have to do a few batches. Next, the mushroom sauce by sautéing the mushroom, onion for five minutes, then add the minced garlic allowed it to sauté for three minutes. Then I added the Nutpods, Chicken Stock, Chicken Stock slurry and spices. Add the chicken back in and allow to thicken. Cover and cook for 20 to 30 minutes.
Perfect for the weeknight, a cozy weekend dinner or as your lunch through out the week. There are so many great sauces, especially red sauces it is nice to be able to switch it up every once in a while with a healthy flavorful sauce!! Don't want noodles, rice or cauliflower rice, try mashed potatoes... Mushroom Gravy with Chicken in it...
ENJOY!
PrintCreamy Chicken and Portabella Mushroom Sauce
Paleo Creamy Chicken and Portabella Mushroom Sauce that is gluten free, dairy free but not free of flavor!!
- Prep Time: 20 minutes
- Cook Time: 20-30 minutes
- Total Time: 40-50 minutes
- Yield: 6-8 servings 1x
- Category: American
Ingredients
- 2 tablespoons Olive Oil
- 1 pound Chicken Breast
- 2 1/2 cups slices/chopped Portabella Mushrooms
- 1 tablespoon Olive Oil
- 1 teaspoon minced Garlic
- 1 1/4 cup Nutpods (dairy free creamer)
- 1/2 cup Chicken Stock. (total of a cup)
- 1/2 cup Chicken Stock
- 2 tablespoon Arrowroot
- 1 teaspoon Dried Parsley
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Onion Powder
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Paprika
Instructions
- To make this delicious dish you start with cooking the chicken
- Starting with a pound of Chicken breast, placing it in a plastic bag get a meat tenderizer and release some stress
- After you take out your frustrations from the day, remove the Chicken and slice it about 1/4 to a 1/2 inch think lengthwise
- You can cut it thicker if you like thicker chunks of chicken
- Heat oil and cook the strips individually. you might have to do a few batches
- Next, the mushroom sauce by sautéing the mushroom, onion for five minutes, then add the minced garlic allowed it to sauté for three minutes
- Then I added the Nutpods, Chicken Stock, Chicken Stock slurry and spices
- Add the chicken back in and allow to thicken
- Cover and cook for 20 to 30 minutes
Leave a Reply