Ingredients:
- 4 Chicken Breasts/Thighs (approx 600grams) Trim,
- 1 Large onion or 2 small onions, thinly sliced.
- 400 – 500grams of Mushrooms, sliced
- 2 Tblsp of minced garlic or 6 Cloves (add more, this is an approximation[an under-approximation to make it look like I don’t overuse garlic…which I do..it was more like 4 Tblsp])
- ¼ Cup of lemon juice + 2 Tblsp for cooking chicken
- 4 Tblsp of butter or nuttelex (2 for chicken, 2 for onion and mushrooms)
- 1 can Coconut Cream (400 something grams)
- ¼ Cup White wine.
- Lemon Garlic Herb seasoning
- Turmeric (to yellow sauce)
- Potato Starch and water (to thicken sauce)
Equipment:
- Large fry pan with a lid
- Tongs
- whisk
- wooden spoon.
- Knife
- Chopping board
- Plate
Method:
- Prepare all food items. Cut the onion in half and thinly slice. Set aside. Slice up mushrooms, set aside. Cut chicken fillets to size, not too big, not too small. Cut of excess bits (with the extra chicken, cook it up and use later in another dish)
- Season the 4 chicken fillets for the dish. Season with Lemon, Herb and Garlic seasoning. Cover bother sides of chicken,
- Heat up the large fry pan, on medium, add 2 Tblsp of butter/nuttelex. Once hot enough, add the season chicken, add the 2 Tblsp of Lemon juice and place lid on fry pan. (helps cook it more). Just need to brown chicken, removed like the lid and turn chicken. Once you are satisfied with how cooked the chicken is, remove from pan and place on a plate.
- Do not clean out pan! Add another 2 Tblsp of butter/nuttelex. Add the sliced onions, saute’ until transparent and add the garlic. Cook for 2 minutes then add the mushrooms.
- While cooking mushrooms add the turmeric, as much as you deem appropriate. Add the ¼ Cup of lemon juice and white wine. Allow mushrooms to cook down a little more then add the coconut cream. Stir to combine.
- Add the chicken back to the pan and cover with lid, change to low/medium heat and allow to simmer for 5 -10 minutes, approx. Prepare potato or corn starch.
- Remove lid and chicken, and add potato/corn starch. Use a whisk to mix the starch into the lemon coconut sauce and allow to the thicken. Once sauce is thickened add the chicken back to the pan.
- Serve with Rice, Mash Potato or Pasta. Optional: add blanched asparagus on top. (yum)