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Gluten Free Grilled Chicken with Creamy Mushroom
Prep time
Cook time
Total time
Gluten Free Grilled Chicken with Creamy Mushroom
Author: J. Withington
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
- Season the chicken with salt, pepper, garlic, thyme and drizzle some olive oil.
- 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.
- 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.
- Place chicken on a platter and top with the mushroom sauce. Serve
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