Chicken with Mushroom Wine "Cream" Sauce (Paleo, GAPS, SCD, grain free, dairy free)
Serves: Serves 8
  • 8 chicken breast halves
  • sea salt & pepper
  • extra virgin olive oil, or fat of choice
  • 16 oz. baby bella or button mushrooms, quartered
  • 2 cloves garlic, minced or pressed
  • ½ cup Chardonnay
  • 1½ cup cashew milk
  • 1-2 teaspoons honey
  1. Preheat oven to 350F. Make chicken into cutlets by slicing each breast in half lengthwise.
  2. Place cutlets on parchment or foil-lined cookie sheet. Salt and pepper the chicken on both sides.
  3. Heat a large saute pan on medium heat. Once hot, add a few glugs of olive oil.
  4. Brown the chicken on both sides, but do not cook through.
  5. Remove browned chicken to a 9x13 glass Pyrex dish. Continuing browning the chicken in batches.
  6. When finished, place the glass baking dish in the oven for about 20 minutes, or until juices run clear.
  7. Meanwhile make sauce: In the same saute pan, add mushrooms and stir. If pan is dry, add a little more olive oil.
  8. Saute for a few minutes until golden brown.
  9. Remove pan from heat and add garlic. Stir for 30 seconds.
  10. Return pan to heat and add Chardonnay. Stir well and reduce until most of the liquid is evaporated.
  11. Just before the chicken is finished in the oven, add cashew milk to the saute pan and stir. (If cashew milk cooks too long it will thicken too much.)
  12. Remove chicken from glass baking dish and arrange on serving platter.
  13. Add the accumulated juices from the chicken to the saute pan and stir to incorporate.
  14. Add honey and stir well.
  15. Pour sauce over chicken and serve.
Recipe by my BIG FAT grain free life at