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Chicken with Mushroom Basil Cream Sauce Recipe

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This recipe for Chicken with Mushroom Basil Cream Sauce, by , is from The Anzilotti Families' Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pattie Anzilotti-Shaw

Category:
Category:

Ingredients:  
Ingredients:  
3 boneless skinless chicken breasts (or 5 boneless skinless thighs)
2 T. Coconut Oil
˝ c. Chicken Broth
2 c. sliced Mushrooms
⅔ can full-fat coconut milk
2 tsp. dried basil
2 green onions, diced for garnish

Directions:
Directions:
Cut chicken breasts in half and pound until ˝ inches thick. Heat coconut oil in sauté pan over medium to medium-high heat. Season chicken with salt and pepper. Brown chicken on both sides, then remove from pan and set aside. To the same pan, add the chicken broth, mushrooms, coconut milk and basil. Whisk together and simmer until the sauce thickens. Season the sauce with salt and pepper. Add chicken to sauce and cook for 10 minutes.

Serve over rice or mashed cauliflower.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is one of Griffin's favorite Paleo recipes.

 

 

 

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