Do you have foodie friends? You know, the kind of friends you call to ask cooking questions and tremble every time you have them over for dinner?
Well, I have them too. A dear friend (from my young, single days) married a really nice guy (who I consider to be a friend now too, although he probably wouldn’t sing 80s songs and tap dance with me like his wife would.)
Anyway, this guy is a fabulous cook. In fact, I call him every Thanksgiving for help and last minute tips. EVERY Thanksgiving. (sheepish grin) He’s been known to answer the phone, “Turkey Hotline. How can we help you?” True story.
So, our friends invited us over for dinner and made this delicious pan-seared chicken with a mushroom sherry cream sauce that was TDF (to die for). My husband is still talking about it.
I just had to try and recreate it using cashew milk in place of the heavy cream. Also, Sherry is not SCD compliant, so I replaced it with Chardonnay and a touch of honey for a slight sweetness. Though the honey seems out of place, trust me on this one – it mimics the Sherry deliciously. It’s a simple meal that comes together quickly, but tastes like you slaved all day. Simple enough for a weekday meal and special enough for company.
As I’ve said before, I cook for crowds, so cut this recipe in half if you’re serving only four people.
- 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
- Preheat oven to 350F. Make chicken into cutlets by slicing each breast in half lengthwise.
- Place cutlets on parchment or foil-lined cookie sheet. Salt and pepper the chicken on both sides.
- Heat a large saute pan on medium heat. Once hot, add a few glugs of olive oil.
- Brown the chicken on both sides, but do not cook through.
- Remove browned chicken to a 9x13 glass Pyrex dish. Continuing browning the chicken in batches.
- When finished, place the glass baking dish in the oven for about 20 minutes, or until juices run clear.
- Meanwhile make sauce: In the same saute pan, add mushrooms and stir. If pan is dry, add a little more olive oil.
- Saute for a few minutes until golden brown.
- Remove pan from heat and add garlic. Stir for 30 seconds.
- Return pan to heat and add Chardonnay. Stir well and reduce until most of the liquid is evaporated.
- 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.)
- Remove chicken from glass baking dish and arrange on serving platter.
- Add the accumulated juices from the chicken to the saute pan and stir to incorporate.
- Add honey and stir well.
- Pour sauce over chicken and serve.
Greetings fellow SCD gal,
I. Love. Your Blog. I think we share the same sense of humor too and pretty sure we would be good friends if we lived in the same town. Thank you for leaving a comment on my mint chocolate chip ice cream. We love it too (and by love I mean mildly obsessed).
Love this recipe you have here, the ingredients are perfect!! And so glad I found you. Another great blog to add to my SCD community. 🙂
Big Hugs,
–Amber
AMBER! Thanks so much for your kind comment. Back to the ice cream – I couldn't stop talking about it tonight at dinner. I'm like, “Do you have any idea how impressed I am that I just made the most delicious ice cream? I don't think you all realize how awesome this is!” But, they did. Everyone was moaning and going, “MAN! This is gooooood!” Ditto on the blog love and I'm sure we'd be great friends too. Take care and keep the recipes coming!
Yum! This recipe looks great – can't wait to try it. I've been looking for a good SCD chicken recipe with more of a white cream sauce and this looks perfect 🙂
As a fairly new SCD'er, I'm wondering – do you write to different companies to find out which products are legal? I know there are certain things I could probably be buying instead of making, but I want to make sure I'm asking all the questions I should be. I was hoping some of my favorite SCD bloggers might have some advice or even samples 🙂
Danielle – I wish I had more knowledge/info for you about the SCD. I pretty much make most things or we eliminate it from our diets. I haven't been as hard core as many SCDers out there, so I may not be the best to ask. If something bothers my daughter (too much chocolate even if sweetened with honey), then we stay away from it, or allow occasional indulgence when she's not in a flare up. I do use some things like coconut sugar, and occasionally use worcestershire and quinoa flakes but again, use my daughter's tummy as a guide. Sorry I can't be more helpful. I hope you find the gut relief and healing we've been thankful to find through SCD and general avoidance to gluten and grains. – Jen
Hi Sis! I love your Blog and your recipes! But not as much as I love my sister! What can I use as a substitute for the white wine in this chicken recipe? Love to you, Matt and the kids! -Joey
JOEY!!! Thanks for posting. Good brothers always post on their sister's blog. Um – substitution for white wine? I'd go with Sherry, unless you are staying away from the alcohol altogether. Hmmmmm if that's the case – I'll have to mull it over. If you can tolerate the Pecorino Romano, you could to a dairy free alfredo sauce to serve with the chicken. You can find “Chicken and Veggie Alfredo” under “Main Dishes” on the blog. Hope that helps!
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I loved this recipe when u gave me some to try– I can't wait to make it for my family
This was wonderful – my only comment is that the sauce was a little gritty. I just bought a “nut milk bag” to strain my cashew milk so I'm thinking that should solve the problem. Thanks for posting such great recipes; I have quite a few marked as favorites!
Melissa – I'm so glad you enjoyed this recipe! I think I know why the sauce was gritty. Soaked cashews go through a gritty stage in blending before they get creamy. That's why you have to blend the heck out of them. I blend them longer than I think, then turn the blender off and then blend again. I think my post on cashew milk might say something about that. I hope that helps!
Jen
Yes, this is as delicious as it looks!
Thank you! I’m so glad you enjoyed it!
All I can say is WOW!!! I made this tonight and I licked my plate clean! Cashew Milk!! Who knew…its like a revelation! I always give in and use cream with our creamy recipes and always suffer but this tasted JUST like a dairy based dish and it was amazing that it was as thick as a dish made with a starch like arrowroot ( which i always give in and use). My whole family loved it! The only change I made is skipping the honey since i made spagetti squash for the side and it is naturally sweet. Thank you for a great recipe! I’m back to check put some more recipes using cashew milk!
Blessings,
Tracy
Tracy,
I’m thrilled you enjoyed this recipe! I made it last night and today made cauliflower gratin using cashew milk, raw cheddar and Romano cheese (we tolerate only raw or hard cheeses). I thought tonight as I made the sauce for the gratin how amazing cashews are and how they morph into wonderful dairy-like recipes from pan sauces to frosting a and even ice cream.
Hope you find more recipes for your family to enjoy!
Jen
The chicken with mushroom sauce is absolutely delicious. Did not have coconut butter so used canned coconut milk thickened with arrowroot powder. My husband love it. This recipe will definitely go in my “favorite” box.
The recipe actually calls for coconut milk, so you did it correctly! I’m so thankful you all enjoyed it. Thank you for taking the time to let me know.
Jen