Creamy Chicken and Portabella Mushroom Sauce

My mom made this jarred mushroom sauce over rice, and I loved it… I wouldn't say I liked 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 was so good. Especially with cauliflower rice, it goes excellent with noodles and rice (taste testing), but it 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 by cooking the Chicken, beginning with a pound of chicken breast, placing it in a plastic bag, getting a meat tenderizer, and releasing some stress. After you remove your frustrations from the day, remove the Chicken and slice it about ¼ to ½ inch, thinking 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 and onion for five minutes, then add the minced garlic and allow it to sauté for three minutes. Next, add the Nutpods, Chicken Stock, Chicken Stock slurry, and spices. Add the Chicken back in and allow it to thicken. Cover and cook for 20 to 30 minutes.

Perfect for the weeknight, a cozy weekend dinner, or as your lunch throughout 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!! If you don't want noodles, rice, or cauliflower rice, try mashed potatoes… Mushroom Gravy with Chicken in it!

ENJOY!

Recipe

Creamy Chicken and Portabella Mushroom Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

Paleo Creamy Chicken and Portabella Mushroom Sauce that is gluten-free and dairy-free but not free of flavor!!

• Total Time: 40-50 minutes
• Yield: 6-8 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons Olive Oil
• 1 pound Chicken Breast
• 2 ½ cups slices/chopped Portabella Mushrooms
• 1 tablespoon Olive Oil
• 1 teaspoon minced Garlic
• 1 ¼ cup Nutpods (dairy-free creamer)
• ½ cup Chicken Stock. (total of a cup)
• ½ cup Chicken Stock
• 2 tablespoon Arrowroot
• 1 teaspoon Dried Parsley
• ½ teaspoon Sea Salt
• ¼ teaspoon Onion Powder
• ⅛ teaspoon Black Pepper
• ⅛ teaspoon Paprika

Cook Mode Prevent your screen from going dark

Instructions

1. To make this delicious dish, you start by cooking the chicken
2. Starting with a pound of Chicken breast, placing it in a plastic bag, get a meat tenderizer, and release some stress
3. After you take out your frustrations from the day, remove the Chicken and slice it about ¼ to a ½ inch thick lengthwise
4. You can cut it thicker if you like thicker chunks of chicken
5. Heat oil and cook the strips individually. you might have to do a few batches
6. Next, sauté the mushrooms and onions for five minutes, then add the minced garlic allowing it to cook for three minutes
7. Then I added the Nutpods, Chicken Stock, Chicken Stock slurry and spices
8. Add the chicken back in and allow to thicken
9. Cover and cook for 20 to 30 minutes

• Author: Meghan Whitmore {A Twisted Plate}
• Prep Time: 20 minutes
• Cook Time: 20-30 minutes
• Category: American
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free