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**This post was entered in Pennywise Platter Thursdays at Nourishing Gourmet, Food on Fridays at Ann Kroeker and Tempt my Tummy Tuesdays at Blessed with Grace!**

I invented this one night when I was craving a creamy, saucy chicken.  It’s delicious!  It can be modified to be GAPS-friendly by using ghee instead of butter and coconut milk, and simply uncovering to reduce the sauce (before adding milk) instead of using flour.  Serve it over rice, mashed potatoes, or, for GAPS, steamed cauliflower.

 

Ingredients:

2 cloves garlic, minced

¼ onion, minced

2 tbsp. butter*

½ cup mushrooms, sliced or chopped (optional)

1 cup chicken stock

1 cup milk

2 tbsp. water

2 tbsp. arrowroot starch (or flour)

2 chicken breasts, cut into large pieces

½ tsp. coriander

Salt and pepper to taste

*If using mushrooms, double amount of butter.

Directions:

Melt butter over low heat.  Add onion, garlic, and mushrooms (if using) to butter.  Saute until soft.  Turn up heat and add chicken to mixture, cooking until chicken is lightly browned on both sides.  Add chicken broth, stirring to mix all flavors, and cooking until chicken is done through.  Add milk.  Mix cornstarch (or flour) and water, and add.  Stir constantly and cook over medium heat until mixture is thickened.  Serve.


This is the writings of:

Kate is wife to Ben and mommy to Bekah (5), Daniel (4), Jacob (2), and Nathan (born March 2013). She is passionate about God, health, and food. She has written 7 cookbooks and a book entitled A Practical Guide to Children's Health. When she's not blogging, she's in the kitchen, sewing, or homeschooling her children. You can also find her as a contributor at Keeper of the Home.

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3 Comments

  1. Yum. I love sauces–this sound scrumptious! Thanks for participating in Food on Fridays.

    Reply

  2. This looks really good. I think I would like it with pasta

    Reply

  3. This recipe sounds like a great choice for very tasty chicken!Thanks for sharing your recipe and linking to Tempt My Tummy Tuesday.

    Reply

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