CrossFit Tri-County


Tuesday, September 25 – Chicken with Mushroom ‘Cream’ Sauce


  • 4 boneless skinless chicken breasts
  • 1/2 lb button mushrooms, thinly sliced
  • 2 shallots (about 1/4 cup), finely minced
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1 cup full fat coconut milk
  • 1 tbsp coconut oil
  • salt and pepper

Cooking Steps

Heat a large, stainless- steel pan over medium high heat
Pat the breasts dry and season with salt and pepper
Once the pan has reached the proper temperature, add the oil
Place the chicken breasts in the pan and cook until golden brown. You may need to turn your heat down to medium if it’s sizzling too much.
Flip and continue to cook until just done. Alternatively, you could just sear the chicken and then finish in the oven at 350.
Once the chicken is cooked, remove from the pan and set aside. Place a tented piece of foil loosely over the plate
Do not remove any of the solids or oil/ butter from the pan. Add the shallots and cook until translucent
Add the remaining tablespoon of butter and the mushrooms
Once the mushrooms have browned and their moisture has evaporated, deglaze the pan with the white wine
Add the chicken broth and let the sauce reduce by two-thirds then add the coconut milk
Let the sauce simmer and reduce until it’s a sauce like consistency
Add additional salt and pepper if needed then pour it over your chicken

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