Chicken with Mushroom Wine "Cream" Sauce (AIP, Paleo, GAPS, SCD)
Serves: Serves 6-8
  • coconut or olive oil for frying (I use a combination of both)
  • sea salt
  • 6 chicken breast halves (boneless and skinless)
  • 16 oz. mushrooms, cleaned and quartered
  • ½ cup chardonnay (or sherry if able)
  • 1 cup Aroy D Coconut Cream
  • 1 teaspoon honey (omit if using sherry)
  • 2 small cloves of garlic or one large, minced (I like garlic so I probably use 2 large cloves)
  • finely chopped parsley (optional)
  1. Preheat oven to 350F. Make chicken into cutlets by slicing each breast in half lengthwise with a sharp knife.
  2. Place cutlets on parchment or foiled-lined cookie sheet. Sprinkle both sides with sea salt.
  3. Heat a large saute pan with sides on medium to medium-low heat. Once pan is hot, add coconut oil (or coconut oil and olive oil) and swirl around.
  4. Brown the chicken on both sides, but do not cook through, working in batches so as not to crowd the pan.
  5. Remove browned chicken to a 9x13 glass or ceramic baking dish. Continue to brown the remaining chicken in batches, adding more coconut or olive oil as needed.
  6. When chicken is finished browning, place pan in the oven for about 15-20 minutes while you make the sauce.
  7. Using the same saute pan on medium heat, add mushrooms and stir, adding more coconut or olive oil as needed. Saute for a few minutes until starting to brown and release their juices.
  8. Remove pan from heat and add garlic. Stir for 30 seconds.
  9. Return pan to heat and add chardonnay (or sherry) and reduce until most of the liquid is evaporated.
  10. Add the coconut cream and honey (if using) and stir well.
  11. Remove chicken from the baking dish and arrange on a platter.
  12. Pour accumulated juices from the baking dish into the pan and stir to incorporate.
  13. If desired (and depending on how much juice you added from the chicken), continue to cook the sauce to reduce it to your liking.
  14. Pour mushroom wine "cream" sauce on top of chicken and sprinkle with chopped parsley, if desired.
Recipe by my BIG FAT grain free life at