Chicken Stroganoff
You’ll never believe this Chicken Stroganoff is dairy free! It’s rich, creamy, delicious and comes together in no time at all. Did I mention it’s Whole30?
Ingredients
- 222 Chicken Breast, sliced in half lengthwise
- Kosher Salt
- Ground Fresh Black Peppercorns
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 8 oz8 oz8 oz Crimini Mushrooms, thinly sliced
- 1 tsp1 tsp1 tsp Ghee
- .25.25.25 Red Onion, small, thinly sliced
- 3 cloves3 cloves3 cloves Garlic, thinly sliced
- 1 cup1 cup1 cup Coconut Milk, full-fat
- 1 Tbsp1 Tbsp1 Tbsp Dijon Mustard, or whole-grain mustard
- 1 cup1 cup1 cup free range, organic Chicken Stock
- 2 Tbsp2 Tbsp2 Tbsp fresh Dill, finely chopped, plus extra for garnish
- 1 tsp1 tsp1 tsp Lemon Juice
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Instructions
- Lightly season both sides of each chicken breast with salt and pepper
- Preheat a 12" stainless-steel or cast-iron skillet over high heat. Add avocado oil and heat until shimmering. Cook the chicken, undisturbed, until golden brown, around 4 minutes. Flip and cook an additional 3 to 4 minutes or until golden brown on the second side. Transfer the chicken to a serving platter and set aside. You can tent it with foil to keep it warm.
- Return the pan to the stovetop and lower the heat to medium. Add the mushrooms and ghee and season with a pinch of salt. Cook the mushrooms, stirring and scraping any brown bits on the bottom of the pan, until softened, 4 to 5 minutes.
- Once the mushrooms have browned and their moisture has evaporated, add the onions and cook, stirring, until softened, 3 to 4 minutes. Add the garlic and cook, stirring, 1 minute.
- Add coconut milk and mustard, bring to a simmer and cook, stirring regularly, until reduced by half in volume. Add the chicken stock, bring to a simmer and cook, stirring regularly, until reduced by half in volume.
- Remove from heat, add dill and lemon juice and season with black pepper to taste. Stir to combine, taste the sauce for seasoning and adjust with salt and pepper as desired.
- Spoon the hot stroganoff sauce overtop of the chicken and serve immediately.
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My Notes:
About This Recipe
Show nutritional information
Egg Free Entrées Gluten Free Grain Free Keto Nightshade Free Nut Free Paleo Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 617 |
Fat: | 46 g |
Carbohydrates: | 8 g |
Protein: | 35 g |
Cholesterol: | 76 g |
Sodium: | 248 mg |
Fiber: | 0 g |
Sugars: | 5 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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