Chicken Stroganoff

A creamy and filling dish.
Ingredients
- 2 chicken breasts or thighs
- 2 tablespoons avocado oil
- 1 cup mushrooms (thinly sliced)
- 1 teaspoon ghee
- ¼ small onion (diced)
- 3 garlic cloves (minced)
- 1 cup coconut milk
- 1 cup chicken stock
- 2 tablespoons chives
- 1 teaspoon lemon (juiced)
- 1 teaspoon salt
Directions
- Rinse the chicken and pat dry. Cut into small pieces and lightly season both sides with salt.
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Heat avocado oil in a pan over high heat.
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Add the chicken and cook until golden brown on both sides. Transfer to a plate and set aside.
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Lower the heat to medium, add the mushrooms and ghee to the pan.
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Season with a pinch of salt. Cook the mushrooms stirring frequently until soft.
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Once the mushrooms have browned, add the onions and again cook stirring frequently until soft.
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Add the garlic while stirring and continue to cook for another minute.
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Add the coconut milk and bring the pan to a simmer. Keep stirring and cooking until the liquid has reduced by half.
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Add the chicken stock and repeat the same step, until the liquid has reduced by half.
- Once the sauce is ready, add the chicken back to the pan. Stir until fully coated.
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Remove the pan from the heat, add the chives and lemon juice.
- Enjoy!