Chicken A La King with Cauliflower Cream sauce
Nothing I love more than a classic recipe made over to be healthy dairy free, gluten free and so delicious that my entire family loved it. This recipe uses cauliflower cream instead of heavy cream, it’s rich, creamy and good for you!
Equipment
- 1 le creuset dutch oven
Ingredients
- 2 cups cauliflower rice
- 1 ½ cups low-sodium organic chicken broth (organic grass-fed, if possible), divided use
- 1 lb 3-4 raw chicken breasts, boneless, skinless
- 1 8oz container sliced mushrooms
- 1 chopped red onion
- 1 chopped red bell pepper, seeded
- 1 chopped green bell pepper, seeded
- sea salt (or Himalayan salt)
- ground black pepper
Instructions
- Add cauliflower rice and broth to a medium pot over medium-high heat.
- Bring to a gentle boil; cook for 15 minutes, or until cauliflower is very soft.
- Add cauliflower mixture to a blender; remove cap from center of blender lid. Cover hole with a towel; blend until very smooth.
- Heat 1 tsp. ghee in a large nonstick skillet over medium-high heat until very hot.
- Add chicken; cook for 2 to 3 minutes. Flip; cook for 2 to 3 minutes, or until golden brown on both sides. Remove chicken fromskillet. Return skillet to medium-low heat
- Add 1 tsp. ghee to skillet; add mushrooms. Cook, stirring occasionally, for 2 to 3 minutes, or until browned. Add onion, redbell pepper, green bell pepper, and remaining 1 tsp. ghee. Cook, stirring occasionally, for an additional 2 to 3 minutes, or untilonion is translucent.
- Add cauliflower mixture, salt, and pepper; bring to a gentle boil.
- Cut chicken into 1⁄2-inch (1-cm) cubes; add to skillet. Cook, stirring occasionally, for an additional 3 to 5 minutes, or until chicken is cooked through. If sauce gets too thick, add a splash of broth to loosen.
Notes
Portion Fix – 1 Red 1 green 1 tsp
4 Gut Protocol – 1A red 1 green 1 tsp
