After a long day at the football, this creamy chicken dish was one of the kids favourite meals. In the picture below I’ve served the low carb option with some steamed wombok leaves (chinese cabbage). We used to eat it on a bed of rice, which is super delicious as well. It’s a super easy, yet delicious dish and is obviously super creamy. Hope you enjoy it.
- 2 large chicken breasts
- 1 large onion – diced
- 6 mushrooms – sliced finely
- 1/2 cup coconut cream or cream
- Sea salt
- Black cracked pepper
- 3 tablespoons red wine
- Olive oil
- Almond or gluten free flour
- 4-5 cups wombok – shredded or use the base of your choice (see below)
- Cut your chicken breast pieces into small thin strips
- Pour some almond flour onto a dinner plate, and dip the chicken into the flour to coat it in the flour, and then set it aside in a bowl
- Place about 2 tablespoons of oil in a large fry pan & get the pan nice and hot
- Put the chicken into the pan and start frying it off until most of it is nicely browned
- At this stage the chicken will be browned but undercooked, that’s how you want it so remove it from the pan and set aside
- Put more oil in the pan, add the onion and cook until nicely browned
- Add a generous splash of red wine to the pan, and allow it to burn off for about 2 minutes
- Add a small amount of coconut cream and allow the wine and onion to blend with the cream.
- Now add the chicken back to the pan, and add just a bit more cream to the pan. The flour on the chicken will thicken the sauce but you don’t want it too runny so add a bit of cream, then add a bit more if you need it.
- Add the mushrooms to the pan, put some sea salt and pepper into the pan and simmer for 5 minutes
- Take the pan off the heat, put a lid on it and allow the chicken to rest for 10-15 minutes
- Meanwhile steam up your shredded wombok cabbage
- Bring the chicken back to the boil for 1-2 minutes and then serve it on a bed of wombok for a delicious meal
Dairy Lovers – add some parmesan or freshly grated cheese
Carb Lovers – Eat it on top of some rice instead of wombok
Don’t have mushrooms? No problem just make it without the mushrooms and it will taste just as good
Don’t have cauliflower? Use cabbage, zucchini noodles, wombok or lettuce as an alternative to cauliflower rice
Storage Potential – Will store in a glass or plastic container in the fridge for up to 2 days.
Reheat – Reheat by adding a small amount of water, then heat for a few minutes in the microwave.
P.S. If you like these recipes, you might like the recipes inside my free eCookbook. Subscribe over here to get it 🙂