A thick, satisfying sauce with mushrooms, bell peppers and onion over juicy chicken breast! Use frozen veggies and it will taste the same. This was delicious but high calorie.
Smothered Chicken
| Main Dish | Low Carb | Paleo | Chicken Turkey And Pork |
Ingredients
- 4 x 175 g (4 x medium) chicken breasts
- 50 g mushrooms
- 75 g bell peppers, mixed colours
- 60 g (½ medium) onion
- 2 tbsp ghee
- ½ cup coconut
- ½ cup chicken stock
- 2 x cloves garlic
- ½ tbsp Dijon mustard
- ½ tbsp apple cider vinegar
- 1 tsp dried rosemary
- 1 tsp salt
- 1 tsp black pepper
Instructions
Preparation
- Remove the chicken from the fridge 30 mins before cooking.
- Slice the mushrooms
- Slice the bell peppers.
- Finely chop the fennel.
- Crush the garlic.
Method
- Step 1
- Melt the ghee in a large frying pan over medium-high heat. (Number 7.)
- Step 2
- Pat dry the chicken breasts and rub them with salt and pepper.
- Add the chicken to the pan, cover and cook for 10 mins; turn over halfway through. 5 mins.
- Remove from the heat, set aside and cover.
- Step 3
- In the same pan, cook the fennel and bell pepper till soft, around 10 mins.
- Add the mushrooms and garlic and fry till the mushrooms soften, about 2 mins.
- Add the chicken stock, coconut cream, vinegar, and rosemary and stir.
- Step 4
- Turn the heat to low. (Number 2.)
- Return the chicken to the pan, cover and simmer for 20 mins.
- Step 5
- Serve.
Alex