Chicken With Mushroom “Cream” Sauce

Serving 4 people

45 min


  • arrowroot 2 tablespoons arrowroot or cornstarch
  • chicken breast halves 4 six ounce boneless skinless chicken breast halves
  • chicken broth ½ cup plus 2 tablespoons gluten free chicken broth – use divided
  • coconut milk 1 cup coconut milk
  • fresh tarragon 1 tablespoon fresh tarragon – finely chopped
  • fresh thyme 1 tablespoon fresh thyme – finely chopped
  • garlic 2 cloves garlic – minced
  • mixed mushrooms 8 ounces mixed wild mushrooms – cleaned and sliced
  • olive oil 2 -3 tablespoons olive oil – use divided
  • onion 1 medium onion – chopped
  • sea-salt Kosher or Sea Salt & pepper
  • tarragon Additional tarragon or thyme for garnish – optional
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How to make it

  1. Heat two large skillets over medium–high heat.
  2. Add enough olive oil to each pan to coat the bottom (between 1 and 1 ½ tablespoons).Liberally season chicken breast with salt and pepper.
  3. Add to one skillet and cook for about 5 minutes on one side. Turn the heat down to medium, flip the chicken breasts over and cook the other side until browned on the outside and cooked through about 3-4 minutes.
  4. Remove to a plate to rest a few minutes while finishing the sauce.In the other pan add the chopped onions. Turn heat down to medium low and cook until onions are soft and starting to caramelize, about 5 minutes.
  5. Add the chopped garlic and cook for 30 seconds.
  6. Add the mushrooms and cook for about 5 minutes until browned. Season with a good pinch of salt and pepper. Turn up the heat to medium high and add the ½ cup chicken broth. Cook for about 1 minute until the chicken broth has reduced by half.
  7. Add the coconut milk and heat through about 2 minutes.
  8. Add the chopped tarragon and thyme. Taste for seasoning and add more salt and pepper if needed.Make a slurry by mixing the remaining 2 tablespoons of chicken stock with the arrowroot or cornstarch.
  9. Add to the sauce and cook for about 30 seconds until sauce thickens.Slice the chicken breasts diagonally in about 1 inch slices and put on a platter. Spoon sauce over the chicken breasts.
  10. Garnish with fresh herbs if desired.