Chicken With Portobello Mushrooms In Light Coconut Cream Sauce

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Average Rating: 5 | Rated By: 1 users

Portobello mushrooms, coconut milk and sour cream make a wonderful combination, giving the chicken a nice creamy flavour.

Serves 4


  • 2 tbsp. extra virgin olive oil
  • 4 large free-range or organic chicken breasts cut in half creating 8 thinner pieces
  • 1 tbsp. organic GF dried basil
  • 1 tsp. organic GF sweet paprika
  • 2 garlic cloves, crushed
  • 1 organic tomato, crushed
  • 6 small or 3 large portobello mushrooms, cleaned and thinly sliced
  • 1 organic orange bell pepper, thinly sliced
  • 1 cup coconut milk
  • 1 cup sour cream + ¼ cup water
  • 1 tbsp. all purpose GF flour
  • ½ cup organic parsley, chopped
  • Sea salt and organic GF black pepper to taste
  • Instructions

  • Heat oil in a large sauce pan and sauté the chicken on all sides until golden
  • Add basil, paprika, garlic, tomato, portobello, orange bell pepper and continue frying on low heat coating the chicken with mixture about one minute.
  • Add 1 cup of coconut milk and pinch of sea salt, and bring to boil. Cover turn the heat to low and simmer for 35 minutes
  • Mix sour cream, ¼ cup water, flour, parsley and add to chicken. Cook on low heat for 15 more minutes stirring occasionally. Season to taste.
  • Place the chicken on a large deep platter and pour on the sauce. Garnish with fresh basil or parsley. Serve with roasted squash, basmati rice or quinoa.

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