Creamy Herb Mushroom Chicken

You get the creamy without the dairy!  It’s clean & totally satisfying.

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1/2 lb mushrooms, cleaned & sliced

1 pound Chicken Tenders or cooked chicken breast, cut up into bite-size pieces

Salt to taste

1 Tablespoon Olive Oil

1/4 Cup Fresh Dill, chopped

1/4 Cup Fresh Parsley, chopped

3 Green Onions, chopped

3 Garlic Cloves, minced

3/4 cup Coconut Cream

1.  In a large skillet over medium heat, sauté the mushrooms until golden brown & yummy looking.  Once they are done, let them rest on a plate.
2. Add the oil to the skillet & chicken.  Just make sure not to overcrowd the pan.  You might have to cook them in batches.  Season the chicken with salt & pepper while you are cooking it.
3. Add the garlic & cook until fragrant, maybe 30 seconds to a minute.  Add the green onions to the pan & cooks for about another minute.
4. Add the mushrooms back to the pan, add the coconut cream & the herbs.  Cook until everything is heated through.
5. Serve with gluten-free pasta or brown rice.
6. Enjoy!