Gluten Free Grilled Chicken with Creamy Mushroom
 
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Gluten Free Grilled Chicken with Creamy Mushroom
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 4 chicken breast, boneless, skinless; filleted to make 8 pieces
  • ¾ cup heavy cream
  • 1 cup Pacific Chicken Broth - gluten free
  • 8 oz. white mushroom, sliced
  • 8 oz. snap peas, diagonally sliced
  • salt and pepper
  • 2 tablespoon butter
  • 3 garlic cloves, minced; divided
  • 1 teaspoon fresh thyme leaves
  • 1 large shallots, chopped
  • olive oil
Instructions
  1. Season the chicken with salt, pepper, garlic, thyme and drizzle some olive oil.
  2. Preheat a cast iron grill pan to medium high heat. Grill the chicken breast about 3 to 4 minutes per side until the middle is no longer pink. Set aside.
  3. Heat a large non stick saucepan over medium heat, add butter and 2 tablespoons olive oil. Add the garlic and shallots. Saute for few minutes then add the mushrooms. Cook for about 5 minutes, season with salt and pepper. Add the broth, stir for few minutes until reduced to half then add the cream and snap peas. Cook until slightly thickened.
  4. Place chicken on a platter and top with the mushroom sauce. Serve
Recipe by The Gluten Free at https://www.theglutenfree.com/gluten-free-grilled-chicken-with-creamy-mushroom/