Chicken in Creamy Mushroom Sauce

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Hi, my name is Rebecca, the maker of this Chicken in Creamy Mushroom Sauce and the founder of Paleo Diet and Fitness. I have been following the Paleo diet since 2009 and it has simply changed my life. I am fitter, healthier, leaner and most importantly happier than I have ever been and I want to share the power of Paleo to help others transform their lives. You can find out more about Paleo Diet & Fitness by visiting: Paleo Diet and Fitness.

Choosing the right oil for your dish is not only a matter of health but is central to the flavour of your dish. There are many health focused ways of eating in the spotlight at the moment, yet none of them take into account proper technique in the kitchen or pay attention to the art of flavour; choosing the right ingredients for me is non-negotiable.

This dish uses beef dripping as its starting point. Although we are pan frying, not deep frying, that oil needs to get pretty hot to sear a chicken breast. Duck and goose fat would be ideal, flavour wise, but do not have the high smoke point required for high heat cooking. Olive oil could take the heat here, and would match the flavour profile equally well, but I love the savoury taste that comes from cooking with beef dripping so make no apologies for it here.

The secret ingredient here is the cashew cream, made a little runnier than you would for a dessert, but it suits the savoury application just as well; if not better. Quick and easy, with no faffing about with thickeners, this meal can be on the table in 20 minutes and is every bit as good as a sauce made with dairy cream. Choose firm white mushrooms to avoid the sauce taking on a grey tinge.

The cashew nut cream will thicken over the heat (unlike dairy cream), so you may need to add a little water as required. You want the sauce to be the consistency of single cream so it doesn’t congeal on the plate. In other words it will look thin, but by the time you get to the table it will have thickened up a little.

When you pan fry chicken breasts, it is best to butterfly them first. This simply means slicing through the centre so that they cook quickly and evenly. They also look good on the plate too. To butterfly the breasts, take one and place it on a board, smooth side up, with the rounded edge towards your knife hand. Using a sharp medium bladed knife, slice into the chicken breast, keeping the knife blade horizontal. Cut all the way across the breast, but not through the other side. You have, effectively, cut it through the centre, making a flap. Open it out and you will have a heart shaped chicken breast. Trim into any excess flesh that may prevent it from opening nicely, turn it over to the neat side and bash it with you hand to flatten it a bit and then repeat with the next chicken breast.

Chicken in Creamy Mushroom Sauce
Chicken in Creamy Mushroom Sauce
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This dish creates a beautifully creamy Paleo mushroom sauce which works perfectly with the pan fried chicken breast. Delicious simple flavours.
Chicken in Creamy Mushroom Sauce
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
This dish creates a beautifully creamy Paleo mushroom sauce which works perfectly with the pan fried chicken breast. Delicious simple flavours.
Servings Prep Time Cook Time
2people 10minutes 10 minutes
Servings Prep Time
2people 10minutes
Cook Time
10 minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Method
  1. Place the cashew nuts into a blender with the water and blitz until as smooth as it can be.
  2. Heat half of the beef dripping in a frying pan, over a medium high heat. Once the fat is sizzling hot add the chicken breasts and sprinkle with a good pinch of salt.
  3. Cook on either side for about 5 minutes, or until just cooked through. Remove the chicken breasts from the pan and set aside.
  4. Turn the heat down a little, add the rest of the fat, and then the mushrooms. Stir for a few minutes until soft and cooked to your liking. Add the garlic and paprika.
  5. Pour in as much of the cashew cream as you like, stirring to incorporate the mushrooms. The cashew cream will thicken quite a bit over the heat, so add a little water as required. You are looking for the sauce to be the consistency of single cream.
  6. Add the chicken back to the pan to heat through. Add the parsley, check your seasoning, and serve hot with a pile of fresh rocket.
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Recipe Notes

Choosing the right oil for your dish is not only a matter of health but is central to the flavour of your dish. There are many health focused ways of eating in the spotlight at the moment, yet none of them take into account proper technique in the kitchen or pay attention to the art of flavour; choosing the right ingredients for me is non-negotiable.

This dish uses beef dripping as its starting point. Although we are pan frying, not deep frying, that oil needs to get pretty hot to sear a chicken breast. Duck and goose fat would be ideal, flavour wise, but do not have the high smoke point required for high heat cooking. Olive oil could take the heat here, and would match the flavour profile equally well, but I love the savoury taste that comes from cooking with beef dripping so make no apologies for it here.

The secret ingredient here is the cashew cream, made a little runnier than you would for a dessert, but it suits the savoury application just as well; if not better. Quick and easy, with no faffing about with thickeners, this meal can be on the table in 20 minutes and is every bit as good as a sauce made with dairy cream. Choose firm white mushrooms to avoid the sauce taking on a grey tinge.

The cashew nut cream will thicken over the heat (unlike dairy cream), so you may need to add a little water as required. You want the sauce to be the consistency of single cream so it doesn’t congeal on the plate. In other words it will look thin, but by the time you get to the table it will have thickened up a little.

When you pan fry chicken breasts, it is best to butterfly them first. This simply means slicing through the centre so that they cook quickly and evenly. They also look good on the plate too. To butterfly the breasts, take one and place it on a board, smooth side up, with the rounded edge towards your knife hand. Using a sharp medium bladed knife, slice into the chicken breast, keeping the knife blade horizontal. Cut all the way across the breast, but not through the other side. You have, effectively, cut it through the centre, making a flap. Open it out and you will have a heart shaped chicken breast. Trim into any excess flesh that may prevent it from opening nicely, turn it over to the neat side and bash it with you hand to flatten it a bit and then repeat with the next chicken breast.

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