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Paleo Creamy Mushroom Chicken

  • Author: Stefanie Davis


A delicious classic entree made paleo style.


  • 4 slices of Bacon
  • 4 chicken Breasts
  • 1/2 cup diced Sweet Onions
  • 1 1/2 cup sliced Mushrooms
  • 14 ounce can or Coconut Milk
  • 1 tsp of minced Garlic
  • 1 Tbsp Olive Oil
  • 1/4 cup Coconut Flour
  • 1/2 cup of Marsala or Dry Sherry Wine
  • 12 Tbsp of Dijon Mustard
  • Salt and Pepper to taste


  1. Add oil to a cooking pan and chicken breasts seasoned with salt and pepper. 
  2. Cook for 4-5 minutes on each side then remove from pan and set aside.
  3. Create the sauce by adding coconut milk, dijon mustard, wine and garlic to your pan and simmer over low heat for 3-5 minutes.
  4. Thicken your sauce by slowly adding in coconut flour and whisking it until smooth.
  5. Add your chicken, diced onions and sliced mushrooms to the sauce and simmer covered for 15-20 minutes.
  6. Once done serve with a delicious green of choice.