Recipe Credit: Jason Morrow Photo Credit: Laura Morrow, Simply AIP
Chicken Ingredients:
1 tbsp olive oil
Four boneless chicken thighs
1 cup coconut milk
½ cup Paleo Powder Seasoned Coating Mix
Mushroom Sauce Ingredients:
1 tbsp olive oil
2 cups mushrooms
1 slice prosciutto
½ cup bone broth
½ cup red wine*
2 cloves garlic, minced
½ tsp salt
½ tsp thyme
½ tsp oregano
1 tbsp AIP flour (I used tigernut flour, but tapioca or coconut flour would work)
*Wine is acceptable in AIP if cooked off. You may also substitute with red wine vinegar, balsamic vinegar, or more bone broth.
Directions:
- In a skillet, add 1 tbsp olive oil and heat over medium heat until oil is shimmering.
- While oil is heating, pour coconut milk into one bowl and Paleo Powder Seasoned Coating Mix into a second bowl.
- Once the olive oil is heated, dip each chicken thigh into the coconut milk and then dredge it through the Paleo Powder seasoning until fully coated. Place into the skillet.
- Cook chicken over medium heat, turning once, until cooked through, approximately 8-10 minutes per side.
- While chicken is cooking, add 1 tbsp olive oil to a second skillet and heat over medium heat until shimmering.
- Add mushrooms and garlic to the second skillet and sauté, stirring occasionally, until mushrooms are cooked through, approximately 4-5 minutes.
- Add prosciutto and cook for one minute.
- Add bone broth, wine, salt, thyme, and oregano to mushrooms and simmer over low-medium heat until the sauce begins to reduce. If the sauce is still too watery after 10 minutes, add a tablespoon of AIP flour to thicken.
- Serve chicken on a plate, and top with mushroom sauce.