"Cream" of Mushroom Chicken
What you'll need:
1 lb chicken breast, cubed
1 lb boneless skinless chicken thighs
16 oz bag frozen broccoli
1 medium onion, chopped
2 garlic cloves, minced
1 quart baby bella mushrooms, sliced
1 can coconut milk
1 tbsp EVOO
1/2 cup low-sodium chicken broth
1 tsp sage
1 tsp thyme
1/2 tsp ground black pepper
1 tsp kosher salt
Heat a 6 quart pan over medium high heat. Add 1 tbsp EVOO followed by your cubed chicken breasts and chicken thighs. Cook for about 3-4 minutes per side or until all sides are browned. Add in your onion and mushrooms, and cook for an additional 5-8 minutes or until onions are translucent. Add sage, thyme, pepper and salt. Stir until evenly distributed. Add in garlic and cook until fragrant (about one minute). Next, stir in coconut milk and chicken broth. Bring to a slow boil then reduce heat to simmer. Simmer for about 15-20 minutes. Add in your broccoli 15 minutes before serving.
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