Creamy Sherry Chicken
Chicken with sautéed mushroom, onion and zucchini in a creamy sherry sauce! This dish is full of savory flavors.
Date night dinner idea!
~ Gluten & Dairy Free ~
3/4 cup sweet creamy Sherry
1 tbsp vegan butter
4 chicken cutlets
Dash of pepper and Himalayan Salt
1 tbsp olive oil and 1 tbsp vegan butter
1 onion, sliced in rings
227g mushrooms, quartered
3/4 cup low sodium chicken broth
1/2 cup of canned coconut cream
2 tbsp gluten-free rice flour
3/4 cup zucchini, coins cut in half
1 tsp dried parsley
1) In a sauce pan, bring Sherry to a gentle boil then allow to simmer for 25 minutes.
2) In a large frying pan, add vegan butter and chicken cutlets. Sprinkle chicken with salt and pepper and let cook for 5 minutes on each side.
3) In another frying pan add olive oil and vegan butter, sliced onions, and mushrooms. Sauté on medium heat for 5 minutes.
4) Then, pour chicken broth and coconut cream on the onion mixture. Once the broth and cream are heated, lower the heat and cook for about 5 minutes, slowly whisk in the rice flour. Add the sliced zucchini and let simmer for another 5 minutes until zucchini has softened. Add cooked chicken and top with dried parsley.
Makes 4 servings with a side dish or 2 large servings. Pairs nicely with sweet potatoes.