one pan mushroom sauce chicken w/cherry tomatoes
Found on: theoregondietitian.com
Mix together the flour, salt, and pepper in a medium bowl. Coat the chicken breasts in the flour mixture, covering all sides.
Heat avocado oil on medium heat in a medium skillet. Cook chicken for about 5 minutes on each side, until it is cooked through. Set chicken aside.
Add the mushrooms, garlic, and onion to the pan. Saute on medium heat until the mushrooms and onion are beginning to soften, about 4-5 minutes.
Add the red wine, broth, coconut milk, and fresh thyme to the skillet. Bring to a simmer on medium heat, scraping up any brown bits in the pan. Add the tomatoes, and simmer for 10 minutes.
Aften 10 minutes, add the chicken back to the pan. Reduce the heat and cook on low for another 5 minutes.
Serve and enjoy!
Ingredients
Directions
Mix together the flour, salt, and pepper in a medium bowl. Coat the chicken breasts in the flour mixture, covering all sides.
Heat avocado oil on medium heat in a medium skillet. Cook chicken for about 5 minutes on each side, until it is cooked through. Set chicken aside.
Add the mushrooms, garlic, and onion to the pan. Saute on medium heat until the mushrooms and onion are beginning to soften, about 4-5 minutes.
Add the red wine, broth, coconut milk, and fresh thyme to the skillet. Bring to a simmer on medium heat, scraping up any brown bits in the pan. Add the tomatoes, and simmer for 10 minutes.
Aften 10 minutes, add the chicken back to the pan. Reduce the heat and cook on low for another 5 minutes.
Serve and enjoy!