You are going to love my Chicken with Coconut Butter and Mushrooms recipe! The coconut butter adds such a nice “breading” to these ingredients. If you don’t have access to fresh chanterelles any dried wild mushrooms will do – creminis would work good too. This was very good just served with plain brown rice and caramelized curry carrots.
Chicken with Coconut Butter and Mushrooms
Makes 2 servings = 1 1/2 Red, 1/2 Blue/Orange, 1/2 Green
2 tsp Coconut Butter
2 tsp Coconut Oil
3-5 Cloves Garlic, minced
1 Medium Onion, chopped
2 Large Chicken Breast, cut into 1 inch chunks
3 Cups Chanterelles or Mushrooms of your choice
1 tbsp Bragg’s Aminos
Fresh Ground Pepper
Heat coconut butter and oil in a skillet, until golden, but don’t burn. Add garlic and onion and cook until soft. Add chicken breast and cook through and start to caramelize with the coconut butter. Add mushrooms, Bragg’s and salt/pepper to taste. You may have to deglaze the pan from time to time, just use water.