Well the photo doesn't quite do this recipe justice...totally delicious
*1 bag TUBF mixed mushrooms or oyster mushrooms
*1 large onion
*2 cloves garlic
1 tbsp butter or olive oil for cooking
1/2-1 cup white wine for de-glazing and then cooking
For the chicken
2 large of 4 medium chicken breasts
1/2 cup almond flour
1/3 cup coconut flour
Salt and pepper to taste
high heat oil like avocado or canola oil for cooking
Warm your pan. In the meantime thinly slice your onion and thinly dice the mushrooms. Add your onions and fat and cook until translucent. Add in the mushrooms, allowing them to brown. This will take about 5-10 minutes. Add the garlic and a small amount of oil or butter near the end. Cook for another 2 minutes and deglaze the pan with about 1/4 cup of wine. Remove from pan and set aside.
Cut the chicken breast into thin pieces (about 1/4 inch). Mix the breading ingredients together. Coat the meat. Prepare your pan by warming over medium heat with your cooking oil. Add the chicken once warm and cook for 5-10 minutes on both sides, until brown and cooked through.
Finally, add the mushroom-onion mixture back in and the remaining wine. Stir together and serve. Woah!
* Please note we tried this recipe with the addition of cashew cream and although it was still very tasty, we preferred the recipe without the added cream.