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Ingredients
- 4 skinless boneless chicken breasts
- 1 C organic chicken broth
- 4 cloves garlic, crushed and minced
- 1 yellow onion, chopped
- 1 C white wine
- 1 (8 oz) package sliced mushrooms
- 1 (10 oz) can artichoke hearts, drained (packed in water)
- 1 C coconut milk
- 2 T fresh chopped Italian parsley
- black pepper
- paprika
- sea salt (to taste)
- 2 tsp. olive oil
Preparation
Step 1
Preheat oven to 350 degrees. Place chicken in a baking dish and sprinkle with some black pepper and paprika. Bake chicken for about 20-25 minutes. While the chicken is baking, saute onion and garlic in olive oil. Add chicken broth and bring to a boil. When liquid is reduced by half, add the wine, mushrooms, and artichokes. Reduce heat and cook until mushrooms are tender and sauce thickens a bit. Finally, stir in the coconut milk (this gives the sauce that creamy texture and look). Pour all the sauce over the chicken breasts, and bake, uncovered, for an additional 15 minutes! Sprinkle with fresh Italian parsley. Serve with steamed zucchini (or vegetable of choice).