It's been about a year since I gave up dairy, and there's been no looking back! I have so much energy, my skin is clearer, and I've gotten so much more creative with my cooking! This recipe is an adaptation of one I found in Simply Nigella, but this one is much lighter - mostly because of the absence of heavy cream and butter! This little number has pretty much been my go-to meal the past few weeks, and it's so easy to make!
To make Chicken with Veggies and Coconut Cream Sauce, you will need:
- 1 can coconut cream
- 1/4 cup chicken broth
- 1/2 cup dry white wine
- 1 cup chopped mushrooms
- 1 cup broccoli
- 1/2 cup chopped red pepper (I used the roasted variety)
- 2 chicken breasts, cut into strips
- Garlic powder and pepper to taste
First, heat up a large skillet. Add your chicken broth and wine, and bring to a simmer. Once simmering, mix in your coconut cream. Allow this mixture to simmer until it begins to reduce, stirring occasionally.
Meanwhile, slice and season your chicken. Once the sauce has reduced a bit, add your chicken breast strips. After about three to five minutes, flip them over to cook on the other side. Continue to cook until fully done.
Then, add in mushrooms, broccoli, and red pepper. Cook until broccoli is done.
Serve on top of rice, toss in some pasta, or with garlic bread. It's delicious every way!
If you're feeling adventurous, you could add bread crumbs or cheese, or whatever you heart desires. I bet this would be awesome with fried chicken as well ;) Let me know what you think!
What have you been cooking lately?