Created by Emily Foster on August 2, 2018
A healthy take on a traditionally breaded chicken dish, this recipe is an ideal weeknight go-to. With fortifying mushrooms, delicious capers, and fresh parsley, this dish is bursting with flavor and is a meal the whole family will request time and time again. Enjoy this one!
- Prep Time: 5m
- Cook Time: 10m
- Total Time: 15m
- Serves: 4
- Category: Mains
- 4 boneless skinless chicken breasts (or 1 lbs chicken tenders)
- 1/2 teaspoon sea salt
- 1 teaspoon ground black pepper
- 2 tablespoons ghee or unsalted butter (*I highly suggest Kerrygold grassfed butter if using butter)
- 1 pound button mushrooms, sliced (about 2 cups)
- 1 clove garlic, minced
- 1/4 cup chicken bone broth
- 1/4 cup coconut cream
- 2 tablespoons capers, drained, for garnish
- Chopped fresh parsley, for garnish
- Pat the chicken breasts or tenders dry with paper towels. Using a cast iron skillet, rolling pin or mallet, gently pound the chicken to a thickness of about 1/2 inch.
- Season both sides with sea salt and black pepper.
- Heat the ghee or butter in a large cast iron or regular skillet over medium-high heat. Sear the chicken for 5 minutes per side, or until cooked through. Transfer the chicken to a plate.
- Add the mushrooms and the garlic to the skillet, adding more ghee or butter if needed. Saute the mushrooms until golden brown on both sides, about 5 minutes.
- Add the bone broth and deglaze the pan, using a spatula to scrape up any bits from the bottom of the skillet. Reduce the heat, stir in the coconut cream and simmer for 2 minutes.
- Add the chicken back to the skillet, mixing all ingredients together. Plate the ingredients, starting with the chicken, then adding the mushrooms and sauce on top. Garnish each plate with capers and fresh parsley.
- Store in an airtight container in the refridgerator for up to 4 days.