This is a perfect weeknight recipe for cold-weather season: warm, creamy, and easy to make. Even better, it’s completely dairy-free, made with the goodness of SoL Sunflower Beverage. We have a feeling you’ll be making this delicious meal for dinner more than once.
4 boneless, skinless chicken breasts
4 Tbsp coconut oil
1/4 cup minced shallots
1/2 cup white wine
1/2 lb thinly sliced button mushrooms
1/2 cup chicken stock
1 cup SoL Unsweetened Sunflower Beverage
*Yields 4 servings
1.) Rinse chicken breasts, pat dry and season with salt and pepper. Heat a large pan over medium high heat. Add 3 Tbsp coconut oil to the pan once it is heated.
2.) Cook chicken breasts in pan until they are golden-brown. Flip chicken breasts over and cook until just done. Remove chicken from pan and place on a plate and loosely cover with tin foil.
3.) Put shallots in the same pan that was used to cook the chicken breasts and cook until they are transparent. Add remaining Tbsp of coconut oil and mushrooms to the pan.
4.) Once mushrooms have browned and dried, pour white wine into the pan. Add chicken stock and reduce the sauce down by two-thirds. Once sauce is reduced, add SoL Unsweetened Sunflower Beverage to the pan.
5.) Let sauce simmer until it is reduced to a thinner consistency. Add salt and pepper to taste, if desired. Pour sauce over chicken and enjoy!