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Creamy Chicken and Portabella Mushroom Sauce

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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


Units Scale
  • 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


  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 1/4 to a 1/2 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