Dairy Free Creamy Mushroom Chicken


Servings: 4
Author Maya Krampf from


  • 1.5 lbs chicken cutlets
  • 1/4 cup tapioca flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon ghee
  • 8 ounces mushrooms (sliced)
  • 4 cloves garlic (minced)
  • 1/2 cup white wine
  • 1/2 cup coconut cream
  • fresh parsley (for serving)
  1. Heat the olive oil over medium high heat in a stainless steel or cast-iron skillet. Mix together the tapioca, salt, and pepper on a plate. Dredge the cutlets through the tapioca letting the excess fall off. Add to the pan and cook 4 minutes per side until golden and cooked through. Remove and set aside.
  2. Add the wine and ghee or olive oil to the pan along with the mushroom and garlic with a pinch of salt. Cook for 2 minutes while stirring. Add in the coconut cream and stir until melted. Add the chicken back into the skillet along with any accumulated juices. Cook another minute or so until the chicken is heated through. Garnish with parsley and serve.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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