Creamy Mushroom Chicken with Fresh Herbs (low FODMAP)
15 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make-ahead: Step 1
This creamy sauce is loaded with mushrooms and fresh herbs and it’s simply divine so be sure to serve this dish with rice or potatoes so you have something to “catch” all that good sauce and deliver it to your taste buds! This can be made with white meat or dark, so follow your preference (and cook the dark meat just a bit longer in the oven to be sure it’s done!)
Ingredients
1 tablespoon garlic-infused olive oil
3 tablespoons salted butter
3 boneless chicken breasts or thighs
1 1/2 cups oyster mushrooms, sliced
4 green onions (green part only), chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 teaspoons chopped fresh sage (or 1/2 teaspoon dried sage)
2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried oregano)
1 1/4 cups dry white, wine such as Sauvignon Blanc or Pinot Grigio
3/4 cup heavy cream
4 ounces Brie, rind removed
Directions
(1) Prepare the chicken: Remove chicken breasts from the package. If they are very thick, cut them in half horizontally and lay them on a rimmed plate or baking dish. Season both sides of each breast lightly with Kosher salt. Cover with plastic wrap and refrigerate until ready to use at least 4 hours before cooking.
Make-ahead note: This chicken is pretty quick to cook but the texture and flavor benefit greatly from early salting. So, salt your chicken and let it sit for at least 4 hours before you cook it (or overnight even better!)
(2) Preheat the oven: to 375 degrees F.
(3) Prepare the side: Cook steamed white or brown rice per package instructions or or mashed potatoes.
(4) Sear the chicken: Heat the olive oil in a large skillet set over medium-high heat. Add the chicken and season with fresh-ground black pepper. Sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet and set aside.
(5) Cook the mushrooms: To the skillet, add the mushrooms. Cook stirring occasionally for 5 minutes or until golden. Add 2 tablespoons butter, green onions, thyme, sage, and oregano. Cook 4-5 minutes until the mushrooms have caramelized a bit. Taste and add and a pinch each of salt, and/or pepper if needed.
(6) Add the wine and cream: Pour in the wine. Cook 5 minutes until reduced slightly, then pour in the cream and stir in the brie until it is melted. Slide the chicken back into the sauce and spoon the sauce over each breast if they are not submerged.
(7) Finish: Bake about 10 minutes, until the chicken is just cooked through. Remove from the oven.
(8) Plate and serve: Put steamed rice, or mashed potatoes on each plate and spoon some of the sauce over the top. Then add a chicken breast, a bit more sauce, and top with additional fresh thyme or parsley.
Eat and enjoy every bite because you can!
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