One common misconception surrounding the paleo diet is that decadent, creamy dishes are out of the question. Thankfully, that isn’t the case. My latest blog post features Nutpods dairy-free creamer to add a serious level of richness to my Sautéed Chicken with Cremini Mushroom Sauce. The best part? It’s also Whole30 approved.  In this dish I use a combination of both chicken breast and chicken thighs to help keep the chicken moist and add to the richness of this dish.

Ingredients:

Chicken Marinade:

• ½  cup Avocado Oil
• 1 tsp salt
• 1 tsp garlic powder
• 1 Tbsp Italian Seasoning
• 1 lb skinless/boneless chicken breast
• 1 lb skinless/boneless chicken thighs

Cooking:

• 4 Tbsp ghee, divided
• 12 oz crimini mushrooms, sliced (I used 3-4 oz cans)
• 2 cup onions, sliced
• 1.5 cups Nut Pods Original
• 1 tsp tapioca starch mixed with 1 Tbsp water

Directions:

• Marinate chicken with avocado oil salt, garlic powder and Italian seasoning.  Let marinate overnight.
• When ready to cook heat a large sauté pan.
• Add 3 Tbsp ghee.
• Once hot, add chicken and remaining marinade and sear both sides for 4-5 minutes.
• Remove chicken from pan and set aside
• Add 1 more Tbsp ghee to pan.
• Once melted add onions, sliced onions, and 1 tsp salt.
• Cook until mushrooms have browned and onions are caramelized.
• Add nut pods, chicken stock and ½ tsp salt, let come to a gentle boil.
• Once boiling, reduce to simmer and return chicken back to the pan.
• After about 7 minutes and the sauce has begun to reduce add tapioca starch and water mixture.  Stir to combine
• Let continue to cook for an additional 15 minutes until chicken is cooked through and sauce has slightly reduced.
• Serve and enjoy!