Chicken Stroganoff
Creamy chicken stroganoff with mushrooms in a coconut cream sauce, ready in 20 minutes. AIP-friendly and gluten-free.
Ingredients
- 2 tbsp arrowroot starch
- 3/4 tsp salt, divided
- 1/4 tsp black pepper, divided (omit for AIP)
- 1 lb chicken breast, cubed
- 2 tbsp avocado oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 8 oz baby bella mushrooms, sliced
- 3/4 cup chicken broth
- 1/2 cup coconut cream
- 1 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tbsp fresh parsley, chopped
Instructions
Coat Chicken Cubes:
In a bowl, mix arrowroot starch with half the salt and half the pepper. Add chicken cubes and coat evenly.Cook Chicken Pieces:
Heat avocado oil in a large skillet over medium-high heat. Cook chicken, flipping regularly, for 3-4 minutes per side until done. Remove and set aside.Sauté Onion and Garlic:
In the same skillet (add extra oil if necessary), sauté onion and garlic until the onion turns clear.Cook Sliced Mushrooms:
Add sliced mushrooms and cook for 3-4 minutes until they soften.Simmer Creamy Sauce:
Pour in chicken broth, coconut cream, apple cider vinegar, coconut aminos, the remaining salt and pepper, and the cooked chicken. Stir well. Simmer for 2-3 minutes until the sauce thickens. Season with extra salt if desired.Garnish and Serve:
Garnish with fresh parsley. Serve over mashed sweet potato, gluten-free pasta, or vegetable noodles.