Grilled Chicken with Creamy Mushroom Sauce (GF, Dairy Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 331.2
- Total Fat: 7.3 g
- Cholesterol: 112.5 mg
- Sodium: 646.7 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 1.3 g
- Protein: 47.1 g
View full nutritional breakdown of Grilled Chicken with Creamy Mushroom Sauce (GF, Dairy Free) calories by ingredient
Introduction
Super easy and delicious weeknight dinner, that doesn't require much effort but looks and tastes like it does. Super easy and delicious weeknight dinner, that doesn't require much effort but looks and tastes like it does.Number of Servings: 4
Ingredients
-
1 tbsp coconut oil
1 Portobello mushroom, chopped (or 1½ cup chopped regular mushrooms)
½ onion, thinly sliced
1 Chicken bouillon cube (Harvest Sun Organic)
2 tbsp cornstarch
2 cups almond milk
4 chicken breasts
Chicken Seasoning (La Grille, no salt added)
Tips
If you don't want the chicken to stick to the grill brush it with a little bit of coconut oil.
Directions
1. Turn the BBQ burners on to warm it up.
2. Melt coconut oil in a frying pan over medium high heat. Add mushrooms and onion, turn the heat to medium low and cook, stirring until onions begin to caramelize, about 10 minutes.
3. In a small bowl combine cornstarch with 2 tbsp milk and whisk until mixed through with no lumps. Whisk remaining milk into the frying pan with vegetables and bring to simmer.
4. Add bouillon cube and stir until it is dissolved. Add the corn starch mixture and simmer on low until the sauce thickens. Adjust the seasoning with salt and pepper.
5. Meanwhile, pound the chicken to the uniform thickness. Season with chicken seasoning and grill until cooked through, about 4-3 minutes per side.
6. Serve grilled chicken topped with the warm sauce.
2. Melt coconut oil in a frying pan over medium high heat. Add mushrooms and onion, turn the heat to medium low and cook, stirring until onions begin to caramelize, about 10 minutes.
3. In a small bowl combine cornstarch with 2 tbsp milk and whisk until mixed through with no lumps. Whisk remaining milk into the frying pan with vegetables and bring to simmer.
4. Add bouillon cube and stir until it is dissolved. Add the corn starch mixture and simmer on low until the sauce thickens. Adjust the seasoning with salt and pepper.
5. Meanwhile, pound the chicken to the uniform thickness. Season with chicken seasoning and grill until cooked through, about 4-3 minutes per side.
6. Serve grilled chicken topped with the warm sauce.