All Recipes · Main Dish · Recipes

Chicken w/ mushroom sauce 

Omg! I’ve been so busy…. I got myself a job, as a cashier at an awesome store,Total Wine & more! I’ve been working and training and we are about to open the new store I’ll be at in April! I whipped up this recipe yesterday based on leftovers we had in the fridge. Enjoy!
1 pound chicken breasts, cut into bite size pieces 

1 onion diced 

2 tablespoons earth balance butter made with evoo ( or coconut oil 

1/2 lemon, juice of 

1 teaspoon kosher salt 

1 teaspoon rubbed sage 

1/4 teaspoon black pepper ground 

1/4 teaspoon onion powder and 

garlic powder 

1/2 teaspoon Parsley 
Add butter into the pan and add in diced onions and cook until softened. Add in chunked chicken breasts and all seasoning, with lemon juice. Cook till done. Dump all into bowl. 
10 oz sliced mushrooms 

2 tablespoons earth balance butter. 

1 1/2 cup chicken broth 

2 tablespoons corn starch. 

1 teaspoon kosher salt 

1/2 teaspoon white pepper 

1 tablespoon minced garlic or 4 garlic cloves 

Sprinkle of parsley 

1/2 cup cream cheeSe, green valley lactose free

1/4 cup sour cream , green valley lactose free 
Add butter into pan, and add in mushrooms. Cook till softened. Add in corn starch and chicken broth. Add in cream cheese sour cream and all other ingredients stirring till thick. Adjust seasonings as needed. 
Add in chicken mixture once thickened and simmer on low for 10-15 minutes. 
Serve over white rice or cauliflower. Or by itself. Enjoy! 
Xoxo Pamela 


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