Last Updated on January 5, 2017
Several years ago (before the realization of autoimmune disease, leaky gut, and food allergies), I posted a recipe for Chicken with Mushroom Wine “Cream Sauce using cashew milk as a substitute for the cream. I used cashew milk quite often back then, but took a break from it while on the strict phase of the Paleo Autoimmune Protocol (AIP). I have been able to successfully introduce raw cashews so I am making cashew milk occasionally.
Before reintroducing cashew milk, I wanted to revamp this recipe and make it AIP-complaint because it’s one of my family’s favorites. I used Aroy-D Coconut Cream in place of the cashew milk and it turned out lovely. I like to serve it up for company, or just when I have a hankering for it. However, I must be honest that I have conflicting feelings about using Aroy-D as I shared in THIS post. Since it does produce a silky sauce, (and a hankering is a hankering) I laid my principles aside and used it anyway (nobody’s perfect). I still would exercise caution using the Aroy-D on a regular basis, though, because of possible thickeners that are not listed on the label.
The recipe calls for 1/2 cup of chardonnay and 1 teaspoon of honey in order to mimic the sweetness of sherry, which is not SCD or GAPS compliant. (For a better understanding of these terms, check out our Grain Free Glossary.) If you are not restricted and can use a good sherry, I would simply replace the chardonnay and honey with 1/2 cup of sherry and enjoy.
Shared on Allergy Free Thursday #32 and Paleo AIP Round Table #150.
- 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)
- Preheat oven to 350F. Make chicken into cutlets by slicing each breast in half lengthwise with a sharp knife.
- Place cutlets on parchment or foiled-lined cookie sheet. Sprinkle both sides with sea salt.
- 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.
- Brown the chicken on both sides, but do not cook through, working in batches so as not to crowd the pan.
- 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.
- When chicken is finished browning, place pan in the oven for about 15-20 minutes while you make the sauce.
- 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.
- Remove pan from heat and add garlic. Stir for 30 seconds.
- Return pan to heat and add chardonnay (or sherry) and reduce until most of the liquid is evaporated.
- Add the coconut cream and honey (if using) and stir well.
- Remove chicken from the baking dish and arrange on a platter.
- Pour accumulated juices from the baking dish into the pan and stir to incorporate.
- If desired (and depending on how much juice you added from the chicken), continue to cook the sauce to reduce it to your liking.
- Pour mushroom wine "cream" sauce on top of chicken and sprinkle with chopped parsley, if desired.
