Chicken with Mushroom Cream Sauce

Wow, it has been a while! But then again, I told you that it would be. I have been busy trying to get my side business off the ground – so busy, in fact, that I am taking a little break from it to try to clear my head. It has been very great and very rewarding so far!

Luckily, throughout all the craziness, my Paleo lifestyle has remained intact. I always say that this is the easiest “diet” to stick to! It does have its moments, though. I went to my conference last month and did pretty well, except for lunch. I made the best choices that I could – the best choice probably would have been to bring something to have, but I decided not to go that far. It affected me a little bit, and before I was even over the effects of that, I made a couple of really poor choices at Red Robin when I was there for my teenager’s cast party for their production of Romeo and Juliet. I have just in the last 12 hours gotten over that, and that was two weeks ago! I should really know better – I have been an emotional wreck for these last three weeks (when you count the aftermath of the conference). I seriously think that if I ever stopped eating Paleo, the people around me would have something to say about it, simply because I am so crazy when I make the wrong choices.

My teenager seems to agree with me on that front. While she was doing the play, she had a hard time staying Paleo. She told me that she couldn’t wait until the play was over so that she could start eating better. She said that she felt less stressed and less emotional when she was eating Paleo, and she always seemed to be happy. Who would have thought that bread and grains, which are said to release serotonin when you eat them, could have such a negative effect on your mood?

She turned her grandparents on to Paleo when she stayed with them over the summer, and her grandmother went to Costco and bought me a huge supply of extra virgin, organic coconut oil. It has definitely been a change from the cheap stuff that I have been getting because it has a more coconut-y  aroma and flavor. It has taken some getting used to, but it is heavenly. I may have to get a membership to Costco to get some more, because I haven’t seen anything like that at Sam’s.

One of the reasons why I bring up the coconut oil is because it is a key element of this recipe. If you are using the cheap stuff, then you have nothing to worry about. Usually mushroom cream sauce is made with butter and heavy cream, and I have made it many, many times. My fiance loves the stuff. I thought I was out of luck until a lightbulb went off in my head this past week and I realized that I could use coconut oil and coconut milk. However, since I am using really good coconut oil, the mushroom cream sauce comes out tasting a little coconut-y. Not a problem for me, the coconut freak. But some people may be turned off by it. So keep that in mind.

Another thing to keep in mind: I do not know how long to tell you to cook the sauce. When cooking it, the oil and milk will start to meld, and then it will condense and get a little thicker. Beyond that point, the oil and the milk begin to separate again and it actually starts to look quite nasty. I have kind of figured out where that line is, but I can’t give you a set amount of time before that happens. I had to learn about that as I went.

Chicken with Mushroom Cream Sauce

4 or 6 chicken breasts

1/4 cup coconut oil

2 cups sliced fresh mushrooms

1/2 cup coconut milk

 

Melt the coconut oil over medium heat and then cook the chicken breasts in the oil until they are tender and there is no longer any pink. Make sure you turn them occasionally so that they will brown on both sides.

When the chicken is done cooking, take them out of the pan and add the mushrooms to the remaining oil. Cook and stir them for a few minutes (the longer you cook them, the more mushroom flavor your sauce will have). After the mushrooms are soft, stir in the coconut milk and boil, stirring to mix the brown bits off of the bottom of the skillet. Boil for about three minutes, until thickened. Spoon (or pour!) the sauce and mushrooms over the chicken and enjoy!

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