How’s everyone’s weekend going? I’m back in San Francisco after a fun little house hunting trip to San Antonio and finally getting back in the groove of my normal meal prep. I’ve been so wrapped up in working on my meal prep eBook that just came out Friday that I haven’t posted a full weekly meal prep since December! *gasp* But I’m back – at least for now – and will have a new one on the blog for you tomorrow. This is just part of it 🙂
This saucy concoction is actually really easy to make. Once you get it going in the skillet it only takes about 10-12 minutes to finish cooking. I just steamed the broccoli to go with it and boiled/mashed some butternut squash to serve it on top of. It probably would have been even easier to do the squash in my Instant Pot! Next time, I’ll definitely look into doing that. I love the Instant Pot for mashed sweet potatoes so I’m sure butternut squash is even easier to do in there.
I spiced up my mushroom sauce with a little bit of red pepper and I think it gives the sauce an amazing kick! Just leave it out if you’re cooking for kiddos or don’t like spice. Otherwise, you don’t want to miss it.
Paleo Friendly Creamy Mushroom Chicken with Butternut Squash Mash and Broccoli
- 1 lb raw chicken breast divided into 4 thinly sliced servings
- 4 cups broccoli florets
- 4 cups butternut squash cubed
- 8 oz cremini mushrooms sliced
- 1/2 medium onion chopped
- 1/2 cup dry white wine
- 1/2 cup full fat coconut milk
- 1/2 cup no salt added chicken cooking stock
- 1 tbsp arrowroot flour
- 2 tsp olive oil divided
- 1/2 tbsp ground mustard
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Add cubed butternut squash to a pot of water and bring to a boil. Boil for 10-12 minutes or until squash is fork tender. Drain and mash squash. Set aside.
Season chicken with salt and pepper. Heat 1 tsp olive oil over medium-high heat in a large pan or skillet. Sear chicken on both sides until browned, about 2-3 minutes per side. Set chicken aside.
Add remaining olive oil to the pan or skillet. Add onion and garlic. Sauté until onions are softened and begin to brown on the edges, then add mushrooms and sauté until mushrooms are golden.
Add wine, chicken stock, ground mustard, red pepper flakes and all but 1/4 cup of the coconut milk. Scrape any browned bits of onion and garlic from the bottom of the pan.
Whisk arrowroot flour into coconut milk, then add to the pan and whisk until well incorporated. Bring the sauce to a boil, then lower heat to a simmer and return chicken to the pan. Cover chicken with sauce.
Simmer another 5-10 minutes until the sauce thickens and the chicken is cooked through.
Add broccoli to a microwave safe bowl and cover with a very damp paper towel. Microwave for 3-4 minutes until broccoli is bright green and tender crisp.
Serve chicken and sauce over butternut squash mash with broccoli.
To make this recipe fully paleo compliant, substitute the white wine with chicken stock and a squeeze of fresh lemon juice.
Have you heard about nutrition labels in the US getting a makeover next year? I think the changes are a move in the right direction, especially how they will be required to show a better breakdown of sugars contained in products and highlight more realistic portion sizes. Of course, none of it does anyone any good if people don’t pay attention to what’s on the label in the first place…if only we could get everyone to buy into the Hippocratic idea to “Let food be thy medicine and medicine be thy food.” Including not just consumers, but also doctors, insurance companies, school cafeterias, and politicians. Butttttt, I’ll stop right there before I fall off my damn soap box 😉