How are we liking new recipe Thursdays?! This is the third week with a new recipe and I cannot express how much joy it brings me to play a small role in helping you get dinner to the table!
Today, we are going to make a mouthwatering paleo chicken weeknight meal. It is mouthwatering because of the sauce.
I live for this sauce.
Why would one be so ecstatic about sauce? Because it is creamy and rich from the butter and coconut milk but it has a depth of flavor that comes from the bold, tangy balsamic vinegar.
Full disclosure: I was eating this sauce by the spoonfuls straight out of the pan. I have no shame.
Also? There a few of my favorite kitchen hacks in this recipe. So, let’s feed your people!
A Paleo Chicken Weeknight Meal
First, I like to finish this dish in the oven. That keeps the chicken nice and juicy. So we are just going to brown it a bit and then set it aside:
We also use my most loved ingredients in this dish: shallots, mushrooms and garlic. This is the ultimate trifecta!
I used to not like mushrooms until I learned how to perfectly cook them. We want to brown them so their rich, umami flavor comes out. Just add them to the pan, no layering, and roast them on each side for about 4 minutes without touching! The no touching part is important.
Do not disturb!
Let’s talk about this cream sauce. This sauce is the star of the show! MVP!
I use full-fat coconut milk to keep it healthy and paleo. The balsamic vinegar brings this delicious bite while adding a depth of flavor that is mouthwatering.
Once everything is back in the dish, we just put it into the oven to finish up!
You can slice up the chicken and serve it over roasted veggies or basmati rice. I like to serve it over savory sweet mashed potatoes!
Also friends, in case you missed it yesterday, I am partnering with Compassion International to help raise money for six-year-old Mary’s heart surgery. Please read her story? Thank you, bright hearts!Print
Chicken with Mushrooms, Shallots and Balsamic Cream Sauce
1 TBS Olive Oil
2 tsp salt, divided
1 tsp pepper, divided
3-4 boneless, skinless chicken breasts
1 TBS butter or ghee
8 oz. baby bella mushrooms, sliced
1 shallot, chopped
3 cloves garlic, chopped
1/4 cup white wine or chicken stock
2 TBS balsamic vinegar
1 13.5 oz can full fat coconut milk
Optional: 2 tsp arrow root (or corn starch) mixed with 2 tsp water
Preheat oven to 325 degrees.
Add 1 TBS oil to an oven safe sauté pan or dutch oven on medium high heat.
Sprinkle chicken breasts with 1 tsp salt and 1/2 tsp pepper. Add to pan and sear on both sides until browned about 4 minutes (it will finish cooking in the oven).
Remove chicken to a plate. Add the butter to the sauté pan.
Once the butter is melted, add the mushrooms and let brown, 4-5 minuets on each side.
Add shallots and garlic and sauté for two minutes.
Meanwhile in a separate bowl, mix the coconut milk and the balsamic vinegar together. Set aside.
Slowly pour in the wine or stock to the sauté pan, scrapping up the browned bits from the bottom of the pan to deglaze.
Sprinkle in 1 tsp salt and 1/4 tsp pepper.
Add the chicken back to the pan. Pour the coconut mixture over the chicken.
Cover with a lid and bake for 20 minutes or until an instant read thermometer reads 165 degrees when inserted into the middle of the thickest part of the chicken.
Remove from oven. Taste sauce and add any additional salt or pepper if desired.
If your sauce needs thickened, return the pan to the stove over medium high heat. Add the arrow root and water mixture to the sauce and stir for about three minutes.
Garnish with parsley and serve over basmati rice or with roasted vegetables or savory sweet mashed potatoes.