Frango com molho de cogumelos «cremoso»

Ingredientes

• 4 six ounce boneless skinless chicken breast halves
• 2 -3 tablespoons olive oil – use divided
• 1 medium onion – chopped
• 2 cloves garlic – minced
• 8 ounces mixed wild mushrooms – cleaned and sliced
• 1/2 cup plus 2 tablespoons gluten free chicken broth – use divided
• 1 cup coconut milk
• 1 tablespoon fresh tarragon – finely chopped
• 1 tablespoon fresh thyme – finely chopped
• Kosher or Sea Salt & pepper
• 2 tablespoons arrowroot or cornstarch
• Additional tarragon or thyme for garnish – optional

Modo de preparo

1. 1

   Heat two large skillets over medium–high heat. Add enough olive oil to each pan to coat the bottom (between 1 and 1 ½ tablespoons).

2. 2

   Liberally season chicken breast with salt and pepper. Add to one skillet and cook for about 5 minutes on one side. Turn the heat down to medium, flip the chicken breasts over and cook the other side until browned on the outside and cooked through about 3-4 minutes. Remove to a plate to rest a few minutes while finishing the sauce.

3. 3

   In the other pan add the chopped onions. Turn heat down to medium low and cook until onions are soft and starting to caramelize, about 5 minutes. Add the chopped garlic and cook for 30 seconds. Add the mushrooms and cook for about 5 minutes until browned. Season with a good pinch of salt and pepper. Turn up the heat to medium high and add the ½ cup chicken broth. Cook for about 1 minute until the chicken broth has reduced by half. Add the coconut milk and heat through about 2 minutes. Add the chopped tarragon and thyme. Taste for seasoning and add more salt and pepper if needed.

4. 4

   Make a slurry by mixing the remaining 2 tablespoons of chicken stock with the arrowroot or cornstarch. Add to the sauce and cook for about 30 seconds until sauce thickens.

5. 5

   Slice the chicken breasts diagonally in about 1 inch slices and put on a platter. Spoon sauce over the chicken breasts. Garnish with fresh herbs if desired.