Creamy Balsamic Chicken
Serves 410 mins prep15 mins cook
A delicious dairy-free creamy balsamic chicken dish made with mushrooms, spinach, roasted red peppers, and bacon. It's a quick and easy weeknight dinner that can be served with garlic bread, rice, pasta, or cauliflower rice. Perfect for fall!
0 servings
What you need
Instructions
1: Slice two large chicken breasts in half lengthwise to create 4 thin portions. Pat dry and season generously with salt and pepper. 2: Heat 1 tablespoon of olive oil over medium heat in a large skillet. Once hot sear chicken for 3 minutes per side then remove and place on a plate. 3: Add 1 tablespoon of ghee to the pan and add 6 ounces of mushrooms, cut into halves. Saute for 3-4 minutes, then add 3 tablespoons balsamic vinegar, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Allow to cook for about a minute and reduce slightly. Then add 1 cup canned coconut milk, 1/2 cup broth, 1/2 cup sliced roasted red peppers, and 1/2 cup of spinach. Increase heat to bring to a boil then reduce to medium. 4: Add chicken back to the pan and cook over medium for about 10 minutes, until chicken is cooked and liquid has reduced about 1/3. 5: Top off with crumbled cooked bacon and toss to combine.View original recipe