Here is another chicken recipe from yesteryear.  I have not thought about this recipe in what feels like 100 years!  When you have to give up any dairy that contains lactose it is surprising how many recipes go by the wayside.   Now we can actually buy Lactose Free Cream, and have been able to do so for some time now - a wonderful once in a while treat whether your dish is savory or sweet.  As a result, all of those yesteryear recipes are popping back into my memory!  If dairy is not an option for you, this would work well with full fat coconut milk.
4 skinless/boneless chicken breasts
season breasts with:  salt, pepper, a sprinkling of garlic powder and paprika then set aside
2 Tblsp. Organic Extra Virgin Olive Oil
1 1/2 cups chicken stock
2 Tblsp. Balsamic Vinegar (the original recipe calls for 1/2 cup of white dry wine)
1/2 a large onion, sliced in half, then into quarters
4 large crimini mushrooms, sliced in half, slice again
4 minced garlic cloves
1 tsp. dried rubbed sage
1/2 tsp. dried thyme
1 1/2 tsp. dijon mustard
1 bay leaf
1/2 cup lactose free whipping cream or full fat coconut milk
2 tsp. cornstarch
2/3 cup grated fresh Asiago cheese
2 Tblsp. butter
Heat up a non stick skillet on medium high heat with the EVOO.  Season the chicken breasts, and fry each chicken breast about 4 min. per side.  Remove to a dish and set aside.  Turn down the heat to medium low, and add in the butter.
Add in the mushrooms - sauteing a good 5 minutes until golden.  Then add in the onion, garlic, sage, thyme and continue to saute for another 5-7 minutes.  Pour in the chicken stock, balsamic vinegar, and add in the dijon mustard stirring well.  Return the chicken to the pan and cook lid on for 5 minutes.  Remove the lid and continue to cook for 7 more minutes until chicken is cooked through.  Remove the chicken to a plate and set aside.
Add the corn starch to the cream mixing to remove any lumps.  Pour into the sauce stirring well.  Remove the bay leaf, add the Asiago cheese, mixing well.  Return the chicken to the pan and simmer 5 more minutes.  Serve with any side dish - mashed potatoes, rice or vegetables.

Ina Gawne


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May 10, 2018