Chicken with Mushroom Cream Sauce

Sometimes you just need a little comfort food, ya know?  Like perhaps on a Sunday night when we know work is just around the corner again.  In the winter the hubs and I eat grilled cheese sandwiches, like this one, and homemade soup every Sunday night.  It's kinda the best thing ever.  It's easy and the very definition of comfort food to me.  And it's a good excuse to experiment with new soups.  But there's something entirely less appetizing about hot soup on a hot day.  So that leaves me scrambling for a new comfort food recipe.  This one does the trick.  And it's as easy as grilled cheese and soup (especially if you use a rotisserie chicken instead of cooking the chicken yourself).  Double whammy.  Wait, no cream of anything soup.  Triple whammy.


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)

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