2 tablespoons coconut or grapeseed oil
1 tablespoon cider vinegar
6 cloves garlic, minced
1 teaspoon paprika
salt and ground black pepper
Pastured otisserie chicken (enough to serve 4 - 6 people)
1 pound sliced button mushrooms
1/2 cup or more cream (or half and half)
1/2 cup or more white wine (cooking wine is ok)
1 tablespoon chopped fresh thyme
1 scallion, finely sliced
Brown rice, prepared according to package instructions
In a large saute pan over medium-high, heat the oil. Add the mushrooms and garlic and saute until browned, about 8 minutes.
Add the chicken along with the salt, pepper, paprika, and thyme.
Add the cream and the wine and stir to combine.
Bring to a simmer and cook until chicken is heated through. Serve chicken and mushroom sauce over brown rice, which has already been prepared according to the package instructions. Garnish with sliced scallions and paprika.
(Recipe slightly adapted from our local newspaper, The Tennessean)