• Pan Seared Chicken With Creamy Balsamic Mushroom Sauce

    Pan seared chicken with creamy balsamic mushroom onion suace


    • 4 boneless, skinless chicken breasts
    • 1 medium onion, thinly sliced
    • 5 tablespoon coconut butter
    • 1/2 cup chicken broth
    • 1 cup full fat coconut cream
    • 2 tablespoons balsamic vinegar
    • 200 grams button mushrooms, quartered
    • 1/2 cup Parmesan cheese
    • salt and pepper to taste


    1. Lightly season both sides of chicken breasts with salt and pepper
    2. In a large fry pan over a medium heat, add 2 tablespoons of coconut butter and melt. Add onion and cook until caramelized. Remove from heat and set aside
    3. Increase the heat to a medium – high and add chicken breasts with the remaining 3 tablespoons of coconut butter. Brown on both sides and remove from pan. The chicken will not be cooked fully at this stage
    4. Add chicken stock to fry pan and de-glaze by scraping with a spatula. Allow to simmer for 5 minutes
    5. Reduce heat to low and add coconut cream, mushrooms, balsamic vinegar, onions and a pinch of salt and pepper. Allow to simmer for 10 minutes
    6. Add chicken back to pan and simmer for 10 – 15 minutes or until chicken is fully cooked
    7. Remove chicken breasts to a plate and add Parmesan cheese to sauce mixture. Stir until melted and mixed through. Pour over the top of chicken