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Baked Mushroom Chicken

Servings: 4

Ingredients

  • 1.5 lbs boneless skinless chicken breasts
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp ground black pepper or to taste
  • 1/4 cup gluten-free flour + 1 Tbsp gluten-free flour for the sauce
  • 2 Tbsps clarified butter or ghee divided
  • 1 lb mixed mushrooms sliced if needed (use any of your favorites, I used champignon and shimeji)
  • 4 fresh garlic cloves minced
  • 1-1/2 cups low-sodium chicken bone broth or stock
  • 1/3 cup freshly shredded mozzarella cheese
  • fresh curly parsley chopped
  • avocado oil

Instructions

  • Preheat your oven to 375 degrees f.
  • Spray or brush a 9 x 13 baking dish with avocado oil.
  • If your chicken breasts are thick, then slice them in half right down the center to create nice thin breasts so they cook evenly.
  • Season the chicken with sea salt and pepper on both sides and add the flour to a shallow dish.
  • Lightly coat your chicken on all sides with flour.
  • Melt 1 Tablespoon of your ghee/butter in a large skillet over medium heat. Add in the chicken in 2 separate batches and cook for 2 minutes until golden brown then flip and cook for 2 minutes on the other side. Add the remaining 1 Tablespoon of butter for your second batch.
  • Transfer your golden brown chicken to your prepared baking dish.
  • In the same preheated skillet add in your mushrooms and sauté for 3-4 minutes.
  • Add in the minced garlic and cook for 1 minute more.
  • In a small bowl whisk the stock/broth together with 1 Tablespoon of flour until there are no visible lumps.
  • Pour this stock mixture into your skillet and bring to a simmer, stirring to remove any brown bits from the bottom of the pan.
  • Pour this mushroom sauce over the chicken in the baking dish then sprinklewith cheese.
  • Bake for 15-17 minutes, or just until chicken is cooked through and cheese is melted.
  • Sprinkle with freshly chopped parsley and serve hot.
  • Enjoy!