By Irene Hayton
- ¼ cup (60 ml) flour (spelt, oat, whole-wheat, etc.)
- 1 teaspoon (5 ml) unprocessed sea salt
- ½ teaspoon (2 ml) thyme, crushed
- 3 bone-in, skinless chicken breasts
- 2 tablespoons (30 ml) coconut oil
- 3 cups (750 ml) chopped mushrooms (about 7 large)
- 1 clove garlic, minced or crushed
- 3 tablespoons (45 ml) minced green onions (about 4)
- ½ cup (125 ml) chicken broth
- 4 teaspoons (20 ml)Dijonmustard
- ½ cup (125 ml) Greek yogurt or light sour cream
Preheat the oven to 350° F (180° C).
Combine the flour, sea salt, and thyme; set aside 1 tablespoon (15 ml) of the flour mixture.
Coat the chicken with the remaining flour mixture. Heat a large skillet over medium-low heat; add 1 tablespoon (15 ml) of the coconut oil. Brown the chicken breasts on all sides and then place them in a single layer in a lightly greased casserole dish.
Return the skillet to the heat; add the remaining coconut oil and the mushrooms and sauté for 3 minutes, adding a small amount of water if necessary to prevent the mushrooms from sticking to the pan. Add the garlic and green onions and sauté for 1 more minute. Sprinkle the reserved tablespoon of flour mixture over top and mix well. Add the chicken broth andDijonmustard and stir well. Increase the heat and bring to a boil. Remove from the heat and stir in the sour cream. Pour the sauce over the chicken, cover and bake for 35 to 45 minutes until the chicken is no longer pink inside. Do not overcook or the chicken will not be tender. This is good with brown basmati rice and peas and steamed carrots, cauliflower, and broccoli. Serve with the mushroom sauce. Makes 3 to 6 servings (1 chicken breast is usually enough to make 2 servings).
For boneless chicken breasts, reduce the cooking time to approximately 23 minutes.
