Mushroom Chicken
By Esther Boateng
You can make this recipe with simple ingredients: mushrooms, bone broth, cream and a tasty cheese are all you need. I like to let the chicken marinate overnight, then bake it in the oven, and drizzle the sauce over the cooked chicken. Alternatively, you could let the chicken cook and simmer in the sauce a bit like a casserole, either way you’ll end up with a versatile sauce that goes well with pretty much any protein.
Mushroom Chicken
Rated 4.0 stars by 2 users
Category
Main
Ingredients
- 1 package mushrooms, thinly sliced
- 1 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
-
1/2 tsp. Dr. Cowan’s Garden Organ-Based
Seasoning Zesty-Garlic
-
1/2 tsp. Dr. Cowan’s Garden Pepper
Salt
-
1/2 tsp. Dr. Cowan’s Garden Organic Root
Medley Powder
-
1 tsp. Dr. Cowan’s Garden Organic
Burdock Root Powder
- 6 pieces cooked chicken, baked or rotisserie
- 3/4 cup full fat cream
- 1/2 cup bone broth
- 1/2 cup parmesan or cheddar cheese, grated
- 1 tsp. Dijon mustard, optional
Directions
Clean and slice the mushrooms.
Add butter to a moderately heated pan.
Add mushrooms, garlic and seasoning, and sauté until tender.
Add bone broth and continue to stir.
Pour in the cream, grated cheese, and Dijon mustard if you are using it.
Stir briefly and let it simmer until you’re ready to serve it. Then pour over the chicken , or add chicken to the sauce to warm briefly before serving.
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