Creamy Chicken and Mushrooms

As a Type B personality, I am not one to take risks or do something without planning. I always felt like I needed to be fully prepared to do accomplish anything. In some scenarios this is good because you avoid derailment, for example with your fitness goals. Staying on a plan and setting goals is important in order to obtain the results you want. Lately, I've been listening to my body and taking each day one day at a time. I don't follow any nutrition plan, but my own body. Everyone is different and requires different nutritional needs so listening to your body is key to reaching your goals as well.  I'm actually still learning to experiment with adding more fat and being patient to see changes. 

Another example of my planning is prepping for meals for the week. It helps because then I can get the groceries I will need and not waste time figuring out what I should make for dinner. Today was different. Even though I had a plan, I  felt like I needed to change it up a bit.  I used my Garlic Chicken and Mushroom recipe and made a few alterations.  The end result was a creamy mushroom and chicken dish that was served with spaghetti squash.

Creamy Chicken and Mushrooms

Ingredients

• 1 pound chicken breasts sliced thinly
• 4 T coconut oil
• 1 T minced garlic
• 10 oz sliced mushrooms about (3.5 cups)
• 1/4 cup fresh chopped parsley or 2 T dried parsley
• 3/4 cup chicken or beef broth (I used beef broth to change it up)
• 2 T arrowroot powder
• salt and pepper to taste

Directions

Preheat oven to 200° degrees. Season chicken with salt and pepper.

Heat a large skillet on medium heat and add 2 T coconut oil. Add chicken and cook until slightly browned and no longer pink inside. Set aside in separate pan and place in a oven to keep warm.

Add the rest of the coconut oil to the skillet, and then garlic. Cook only few seconds or garlic will burn.  

Add sliced mushrooms, salt and pepper stirring until the mushrooms are brown and have released their juices. 

Add arrowroot powder to thicken mushroom sauce. Mix well. Add broth and break up any bits from the pan. Cook until sauce reduces to about half. For a creamier sauce, you can add more broth.

Add chicken back to pan and cover with mushroom sauce. 

Top with parsley and serve.