Ingredients

The following ingredients have 4 Servings
  • 1 ½ teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 ½ pounds chicken cutlets
  • ¼ cup coconut flour (I use this brand)
  • 5 tablespoons butter, divided
  • 1 tablespoon olive oil (I use this brand) code kyndraholley for $5 off
  • 1 large sweet onion, chopped
  • 4 cloves garlic, minced
  • 12 ounces cremini mushrooms, sliced
  • 1/2 cup dry white wine
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 1/2 cups chicken stock
  • ½ cup heavy cream
  • 3/4 cup sour cream
  • Finely chopped fresh chives, for garnish

Instruction

  • In a small bowl, combine the salt, pepper, garlic powder, onion powder, and paprika. Sprinkle the seasoning mixture over both sides of the chicken cutlets.
  • Add the coconut flour to a shallow bowl. Lightly dredge each piece of chicken in the coconut flour and set aside.
  • Heat 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Sear the chicken cutlets until they are golden brown on both sides, about 4 minutes each side. Remove from the pan and set aside.
  • Add the remaining 3 tablespoons of butter to the pan. Once the butter has melted, add the onion, and cook until they are translucent. Add the garlic and cook until it is fragrant.
  • Add the mushrooms to the pan and cook until they have released their liquid and start to caramelize.
  • Deglaze the pan with white wine. Use a rubber spatula to scrape up and mix in any bits that are stuck to the bottom of the pan.
  • Mix in the Worcestershire sauce and Dijon mustard.
  • Add the chicken stock and bring to a boil. Reduce the heat to medium-low, mix in the heavy cream and let simmer until the sauce has reduced slightly and begins to thicken.
  • Stir the sour cream into the sauce and mix until well combined. Let simmer for 5 to 10 additional minutes. Taste, and add salt and pepper, if needed.
  • Add the chicken, and any juices back to the pan. Simmer for 5 additional minutes to heat the chicken through.
  • Garnish with fresh chives.