We went to Nuremberg yesterday and they have this amazing little farmers market…I think I have talked about it before. They have the best garlic and herb cheese stuffed olives! I haven’t made anything with those because I just like them plain lol. They also had a mushroom stand where I got 500 grams of Chanterelle mushrooms along with a couple others! I was really excited to use them…ideally I wanted to make this on fish but fish is not easy to come by here. So, chicken it is! I made some terrible food choices yesterday…so many carbs…and spent the rest of the night feeling sick. Carbs are bad…I keep forgetting that when I see Italian food lol. Today I am sticking to the first 2 week reset…again…and I feel much better already!
5 boneless skinless chicken breasts
1 tsp salt
1 tsp pepper
1 tsp thyme
1 tsp garlic powder
drizzle of olive oil
200 grams Chanterelle Mushrooms, chopped
1 Tbsp coconut flour
2 Tbsp butter
1 cup white wine
1/2 cup heavy cream
4 Tbsp cold butter
1 shallot, thinly sliced
1 garlic, minced
1 tsp saffron
salt and pepper to taste
Heat a large skillet on medium heat, and drizzle a little olive oil.
Season your chicken breasts with the salt, pepper, thyme and garlic powder.
Once the pan is hot, add your chicken breast and cook for approximately 7 to 8 minutes on each side.
While you are cooking your chicken, start the sauce.
Heat a small pan on medium, and add the 2 Tbsp butter and coconut flour. Cook for about 4 minutes like you would a roux…I read you cant create a roux from coconut flour but you can, and I did, and it worked as a thickener. I guess the Internet doesn’t know everything after all 🙂
In a large pan, heat on medium and drizzle a little olive oil.
Add the shallot, garlic and mushrooms and saute for about 5 minutes until the mushrooms are slightly tender.
Add the wine, and let simmer until it has reduced by half…about 10 minutes. Then add the cream, roux, saffron, salt and pepper.
Add the butter 1 Tbsp at a time, and stir into the sauce until melted.
Once the mushroom sauce is finished, spoon on top of the chicken breast.
Recipe makes 5 servings
Each serving has 3.74 carbs