Chicken with Creamy Mushroom Sauce (DF)

An easy and quick lunch or dinner option thats dairy and gluten free, low carb and high protein! I love to serve this with a large garden salad or cauliflower rice.

Ingredients:

• 1 package chicken breast (or thighs)- I always aim to buy organic when available

• 1 package bella mushrooms, sliced thin

• 1 shallot, diced

• 1/4 cup dairy-free milk (I use Malk Unsweetened Cashew Milk)

• 1 tbsp arrowroot powder

• Dash of salt, pepper and parsley

• 1 tsp olive, avocado or coconut oil 

Instructions:

• In a large skillet, heat oil of choice and sauté shallot for about 2 minutes. Add in mushrooms and stir well until mushrooms are beginning to cook through.

• Add in milk and arrowroot powder, continue stirring until the consistency thickens and mushrooms are thoroughly cooked through. 

• Season to taste and set aside.

• Pound chicken and use the same skillet to cook the breast or thighs. About 4 minutes each side with the lid on the skillet until the chicken is fully cooked through. (cut one piece down the middle to make sure the meat is not pink).

• Pour the mushroom sauce over the chicken in the skillet, stir and enjoy!