I invented this one night when I was craving a creamy, saucy chicken. It’s delicious! It can be modified to be GAPS-friendly by using ghee instead of butter and coconut milk, and simply uncovering to reduce the sauce (before adding milk) instead of using flour. Serve it over rice, mashed potatoes, or, for GAPS, steamed cauliflower.
2 cloves garlic, minced
¼ onion, minced
2 tbsp. butter*
½ cup mushrooms, sliced or chopped (optional)
1 cup chicken stock
1 cup milk
2 tbsp. water
2 tbsp. arrowroot starch (or flour)
2 chicken breasts, cut into large pieces
½ tsp. coriander
Salt and pepper to taste
*If using mushrooms, double amount of butter.
Melt butter over low heat. Add onion, garlic, and mushrooms (if using) to butter. Saute until soft. Turn up heat and add chicken to mixture, cooking until chicken is lightly browned on both sides. Add chicken broth, stirring to mix all flavors, and cooking until chicken is done through. Add milk. Mix cornstarch (or flour) and water, and add. Stir constantly and cook over medium heat until mixture is thickened. Serve.
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