Chicken with Mushrooms and Balsamic Cream Sauce

So tasty! So quick to prepare! You can even make this dish at home for a quick weeknight meal that your family will think you spent the whole day preparing! Yay for innocently deceiving your family! We also love to bring this dish along when we go camping; it’s like having an elegant restaurant meal in the comfort of the woods! It’s so good that I can’t stop using exclamation marks! Enjoy!

CONTAINER #1

• 2½-3 pounds boneless, skinless chicken thighs, cubed

CONTAINER #2

• 1 cup sliced white button mushrooms
• 2 cloves garlic, minced
• 2 tsp fresh thyme leaves
• 1 small shallot, minced

CONTAINER #3 (SAUCE)

• 1 cup chicken broth
• ¼ cup balsamic vinegar

CONTAINER #4

• 3 TBSP coconut milk
• 1½ tsp arrowroot starch

CONTAINER #5

• ¼ cup chopped fresh parsley

FOR SERVING DAY

• 2 TBSP coconut oil
• Sea salt to taste
• Freshly ground black pepper to taste

Serves 4
 
Prep Day:

1. Place the cubed chicken in an airtight container (#1), and refrigerate it.
2. Place the mushrooms, garlic, thyme, and shallot in an airtight container (#2), and refrigerate it.
3. Place the chicken broth and vinegar in an airtight container (#3), and refrigerate it.
4. Place the coconut milk and arrowroot starch in an airtight container (#4), and refrigerate it.
5. Place the parsley in an airtight container (#5), and refrigerate it.

Serving Day:

1. In an electric skillet set to medium heat, heat the coconut oil.
2. Season the chicken with sea salt and pepper, and add it to the skillet. Cook the chicken, stirring occasionally, until browned, 3-4 minutes.
3. Add the mushroom mixture to the skillet, and stir to combine. Cook until the mushrooms are soft, about 3 minutes.
4. Pour in the chicken broth and vinegar, and stir. Bring it to a boil, reduce the heat to low, and simmer, uncovered, for 2 minutes.
5. Shake the coconut milk jar to combine the ingredients. Add the contents to the skillet, and stir. Simmer until the sauce thickens, about 1 minute.
6. Serve the chicken with some chopped fresh parsley on top.

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