My happy place is in recipe creation, food flavor profiles and in the kitchen. So after a stressful day, I had a craving for a big bowl of beef stroganoff. I decided to indulge my desire and create a gluten dairy free version that would still taste delicious, be comforting and enjoyable. When I went to the kitchen to crate my new dish, I only had chicken on hand. So my gourmet chicken stroganoff was created.
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Yield: 4 Servings
3 tablespoons coconut oil divided
1 small yellow onion or half of a normal one diced
1-2 diced cloves of garlic
4-5 fresh shiitake mushrooms sliced
1/3 cup of diced chanterelle mushrooms
1/2 cup good white wine
1/2 cup good chicken stock
1 1/4 cup coconut milk
1/2 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large boneless skinless chicken breast or 2 normal size ones sliced
1 package gluten free pasta cooked
Heat 2 tablespoons of coconut oil in a large skillet on medium heat. Add the diced onions and garlic and sauté until translucent.
Add the sliced and diced mushrooms and cook until mushrooms are tender. Cook for about 3 minutes.
Add the white wine and cook 2-3 minutes until the wine is almost completely evaporated.
Add the stock, coconut milk, thyme, salt and pepper.
In another small frying pan, add the coconut oil and cook over medium heat the strips of chicken breast until done. This takes about 2 minutes a side.
Add the cooked chicken to the sauce. Bring up to a boil and then lower to simmer for 10 minutes stirring occasionally. The sauce will thicken naturally.
Add the cooked pasta to the sauce and mix well. Let cook together for 2 minutes so that the noodles soak up the flavorful sauce.