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Chicken breasts with mushroom sauce – paleo recipe
Stav Kogan

Chicken breasts with mushroom sauce

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • A word on using alcohol in cooking: I know that sherry and really any kind of alcohol is Neolithic and would not have been available to a caveman. Why sherry is okay (for our standards) in this recipe: before the sherry is reduced, it comes out to about 2 teaspoons per serving. Once the sherry is cooked, it loses most (not every single little ounce though) of its alcohol content (which evaporates), and what’s left is the nutty flavor of the sherry—a flavor I have a hard time replicating with something else. However, feel free to substitute with additional stock if you are a no-sherry kind of person or cooking with alcohol is something you choose not to do.
  • ½ cup (75 g) almond flour
  • ½ tsp tarragon
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ¼ tsp paprika
  • ¼ tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp clarified butter
  • 2 cloves garlic, minced
  • 1 cup (125 g) shiitake mushrooms, destemmed and sliced
  • ¼ cup (60 mL) dry sherry
  • ¾ cup (180 mL) chicken stock
  • 2 tsp fresh chives, chopped
  • If chicken breasts are exceptionally thick, pound to about ¾ inch (1.75 cm) thickness.
  • On a large plate, combine almond flour with tarragon on through black pepper. Dredge chicken breasts in seasoned flour and shake off excess.

Method
 

  1. Preheat the oven to 375°F (190°C).
  2. Preheat large stainless steel skillet over medium-high heat.
  3. Add in olive oil and once oil is slightly smoking, gently place chicken breasts in skillet.
  4. Sear for 4–5 minutes per side, or until browned.
  5. Remove chicken and place on sheet pan or other oven-proof dish and place in oven.
  6. Bake for 10–12 minutes or until chicken is cooked through.
  7. Reduce skillet heat to medium.
  8. Add butter to skillet, scraping up the browned bits from the chicken.
  9. Stir in the garlic and sauté until fragrant (but not burned), then stir in mushrooms.
  10. Sauté for 1–2 minutes, then add in sherry and chicken stock.
  11. Let simmer until reduced slightly and mushrooms are cooked.
  12. Add in chives just before serving.
  13. Serve mushroom sauce over chicken.

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