Creamy Mushroom and Artichoke Chicken (DF)
Heather Hartman HealthShare
I have been making versions of this recipe since 2012. It's SO easy, lean, made from very simple ingredients, and packed with flavor.
Please make the homemade artichoke hearts! They will make all the difference in flavor. If you can't find CocoYo yogurt, use Greek yogurt, or your favorite non dairy yogurt, but read the ingredients to make sure they aren't filled with poison (gums, fillers, oils, chemicals, etc.)
@heatherhartmanhealth Creamy, dairy free mushroom and artichoke chicken using my marinated artichokes! #chickendinner #castironcooking #easyrecipe #realwholefoods ♬ When I Get There - Big Wild
Creamy Artichoke Chicken with Greens
Rated 5.0 stars by 1 users
Category
Chicken
Cuisine
American
Servings
4
Prep Time
15 minutes
Cook Time
30 minutes
INGREDIENTS
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4 each chicken breasts
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s/p
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1 tablespoon olive oil
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1 pound sliced mushrooms
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2 cups bone broth
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4 ounces CocoYo plain yogurt
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10 ounces spinach
METHOD
Make one batch of my Marinated Artichoke Hearts.
Season both sides of chicken with salt and pepper, then brown both sides in a large cast iron. Remove the chicken and set aside.
In the same cast iron, add the mushrooms, a pinch of salt and pepper, and olive oil. Cook until well browned and meaty - about 10 - 15 minutes.
Add the marinated artichoke hearts and bone broth. Bring to a boil, reduce to a simmer, and cook until the broth reduces by half.
Add the chicken. Cook, covered, for five or so more minutes.
Whisk in the coconut yogurt and fold in the spinach.
You can eat as is, or shred the chicken!