Creamy Chicken and Mushroom Ragout

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Mushrooms

  White, raw

  1 cup, pieces or slices or 70g

• Thyme

  Fresh

  6 tbsp or 14g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic

  Raw

  3 cloves, minced or 9g

• White wine

  Alcoholic beverage, table

  1 serving 5 fl oz or 147g

• Wheat flour

  White, all-purpose, enriched, bleached

  2 tbsp or 16g

• Butter

  Unsalted

  2 tbsp or 28g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

Directions

1. Set out butter to soften. Season chicken strips with half of the salt and pepper.
2. Heat half of the olive oil in a sauté pan over medium heat. Add chicken and cook for about 8 minutes, turning to brown all sides. Remove chicken and set aside.
3. Add the remaining oil, mushrooms, thyme, and onions to the pan. Cook for 5 to 8 minutes until onions are soft and mushroom liquid has evaporated.
4. Add garlic and cook for 30 seconds. Move mushrooms and onions to the side of the pan, add wine, and scrape the pan bottom. Let half the liquid evaporate, then stir mushrooms and onions back in.
5. Mix flour with softened butter.
6. Add coconut milk and the flour-butter mixture to the pan, stirring until incorporated. Return chicken to the pan, add remaining salt and pepper, and cook for 3 to 5 minutes until heated and thickened. Remove thyme branches before serving.

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