Krisy's Creamy Chicken, Low-Carb, Dairy-free

-6 (4 oz.) breasts or thighs - marinated in virgin olive oil, juice of 1 lemon, and 1-2 Tbsp. Victoria's Tuscan Seasoning (just enough oil to generously cover the chicken pieces, squish around to combine ingredients in a quart-sized ziplock baggie, store in fridge for a couple of hours) If no time to marinate, just put chicken pieces in heated skillet with oil and sprinkle on spices.
-2 Tbsp of refined coconut oil
-1-2 cups of mushrooms (Button, Baby bella's or portabellas, or shitake)
-3 Tbsp. of dry vermouth
-2 cups of chicken broth
-4 tbsp flour
-1 cup Coconut Milk

***We ate this Chicken dish served over Dreamfields pasta during a dinner with Doug & Jerri on 1/28/12, and both Mike and I were down almost 2 pounds the next morning (we weigh every day, so both of us know exactly where we've been every day for the last 2-3 weeks.) We both hit new lows after eating this meal for dinner the night before.) Now, I don't credit Dreamfield's Pasta with causing the weight loss, but it clearly didn't cause weight gain which a normal pasta almost certainly would have. Any time I have simple carbs at supper, my weight will almost always be up 1-3 pounds the next morning, probably from the water weight carbs causes you to hold onto. We'll certainly try it again and see if it continues to look like a positive thing for us!

When making the gravy portion, you can add more coconut milk or broth to thin it down if it gets too thick, or if you want to keep "growing" your gravy. For instance, you will probably discover that you can add another 1 cup of broth or coconut milk and whisk in more flour if you want a greater quantity of gravy. As it comes together in the amount and thickness you desire, taste and adjust for seasonings; you can add salt & pepper, more of the seasoning you used on the chicken, or a little poultry seasoning. Just keep whisking over low-med heat until you get it looking and tasting like you want.

6 (4 oz.) breasts or thighs - marinated in virgin olive oil, juice of 1 lemon, and 1-2 Tbsp. Victoria's Tuscan Seasoning (just enough oil to generously cover the chicken pieces, squish around to combine ingredients in a quart-sized ziplock baggie, store in fridge for a couple of hours) If no time to marinate, just put chicken pieces in heated skillet with oil and sprinkle on spices.

Start a pot of water heating for your rice or pasta that you'll serve with this...

Heat skillet and melt 2 Tbsp of either butter or refined coconut oil (these are two of the VERY few safe/healthy oils to saute or fry with.)
2 minutes
When melted but not overly hot, add chicken and saute/fry over medium heat until done, turning after 5-7 minutes per side (use your judgement about doneness, but don't overdo... You'll add these to sauce at the end and they'll get a bit more cooking time then.)
10-14 minutes
While these are cooking, dice 1-2 cups of mushrooms (Button, Baby bella's or portabellas, or shitakes)

When chicken is done, remove to plate and keep warm by covering loosely with foil.

Add diced mushrooms to pan and saute over med-low heat until softened and (only very slightly) browned. Add 3 Tbsp. of dry vermouth and stir, cooking 2-3 minutes more.
10 minutes
Start cooking your rice or pasta now and it should be done about the same time your chicken is ready to serve.

Add 2 cups of chicken broth to pan, give it a minute to get hot (not boiling) then start whisking in flour slowly; add 1-2 tablespoons sprinkled in at a time and whisk in thoroughly before adding in more; I do this by feel - adding in more and continuing to whisk until it reaches desired thickness. It can take more or less flour each time depending on how much fat was in your pan from sauteeing the chicken and mushrooms and how much fat is in your broth. As it thickens, you can start adding in 1 cup of So Delicious Unsweetened Coconut Milk. Add more coconut milk or broth to thin it down if it gets too thick, or if you want to keep "growing" your gravy. For instance, you will probably discover that you can add another 1 cup of broth or coconut milk and whisk in more flour if you want a greater quantity of gravy. As it comes together in the amount and thickness you desire, taste and adjust for seasonings; you can add salt & pepper, more of the seasoning you used on the chicken, or a little poultry seasoning. Just keep whisking over low-med heat until you get it looking and tasting like you want.
10-15 minutes
Add chicken pieces into the gravy and simmer about 5 minutes more to re-heat chicken, then serve over rice, pasta or low-carb biscuits ;)
5 minutes