CHICKEN WITH MUSHROOM AND TARRAGON CREAM SAUCE

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INGREDIENTS:

  • 2 chicken breasts – thinly sliced lengthwise
  • 227 gr mushrooms – cremini, button, or portobello
  • 2-3 cloves garlic – finely chopped
  • 1 tbsp ghee
  • 1 cup full-fat coconut milk
  • 2-3 tbsp extra virgin olive oil
  • 1 tbsp fresh tarragon – finely chopped
  • small bunch of chives – finely chopped for garnish
  • tapioca flour – enough for dredging chicken
  • salt and pepper

METHOD:

  1. Slice chicken breasts lengthwise into 1/4″ filets. Season all sides with salt and pepper.
  2. Preheat 2-3 tbsp of extra virgin olive oil in a large skillet over medium heat.
  3. Meanwhile, lightly dredge the seasoned chicken breast filets in tapioca starch.
  4. Carefully add the dredged chicken filets to the hot oil and pan-fry for 4-5 minutes per side or until golden brown and cooked through. Note, depending on size of skillet you may have to work in batches.
  5. Transfer browned chicken to a paper towel-lined tray.
  6. Reduce heat to medium-low, add 1 tbsp ghee and mushrooms. Season with a pinch of salt and sauté 5-7 minutes or until softened and slightly browned. Add garlic and sauté an additional 60 seconds.
  7. Pour in coconut milk and use a wooden spoon to scrape off any brown bits that formed on the bottom of the pan. Season with black pepper. Bring the sauce to a simmer and reduce by 1/2 – approximately 5-7 minutes. Taste sauce for seasoning and adjust as needed. Add the chopped tarragon at the very last minute.
  8. Transfer browned chicken to a serving platter and spoon the mushroom and tarragon sauce overtop. Garnish with finely chopped chives and serve with mashed yams or cauliflower purée.

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