Grilled Chicken with tarragon mushroom cream sauce

(from castro15’s recipe box)

Categories: Made

Ingredients

  • 4-6 grilled chicken breasts (we grilled a big batch early in the week to make meals easier. Since the organic ones are small, I used 6 breasts)
  • 1 tbsp ghee
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, finely minced
  • 1/4 cup white balsamic
  • 1/2 cup veggie stock
  • 1 1/2 cups sliced mushrooms
  • 1-5.46 oz can (⅔ cup) full fat unsweetened coconut milk
  • 1 tsp tarragon
  • salt and pepper, to taste

Directions

  1. Heat ghee and olive oil in a large pan over medium-high heat.

  2. Add onions and sauté 5 mins.

  3. Reduce heat to medium.

  4. Add garlic and balsamic, scraping brown bits from bottom of pan.

  5. Cook 2-3 minutes.

  6. Add mushrooms, stock, coconut milk and tarragon and bring to a boil.

  7. Reduce heat and add in grilled chicken breasts.

  8. Simmer until sauce is thickened and chicken is warmed throughout. Season with salt and pepper, to taste.

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