This balsamic chicken recipe with butter mushroom sauce makes a wonderful dinner. It calls for either avocado oil or coconut oil for cooking, but I prefer avocado oil because it as a milder flavor. Most people don’t realize that avocado oil is a great oil for cooking as it holds up well when heated. I first started using this when I was in Kona and was trying to buy an olive oil for my salad dressing. There was a recent study done that showed that the majority of olive oils sold in the US are actually fake, and there were only four brands that they had tested to be good (read this article for more information). I could that find any of these four olive oils in Kona, so I started using avocado oil and loved it. I still use olive oil but never for cooking as it doesn’t hold up when heated.
Balsamic Chicken with Butter Mushroom Sauce
- 1 pound of Organic Chicken
- ¾ cup Balsamic Vinegar (like this)
- ¼ cup Chicken Broth or Bone Broth
- 2 tablespoons Grass-Fed Butter (like this)
- 2 cups Mushrooms, chopped finely (any type of mushroom will work)
- ½ cup Tapioca Flour (like this)
- ½ cup Coconut Flour (like this)
- 2 eggs or ½ cup Almond Milk (eggs work a little bit better but use almond milk if you are allergic to eggs)
- ½ cup + 1 tablespoon Avocado Oil (like this) or Coconut Oil
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Sea Salt or Himalayan Salt
- ½ teaspoon Pepper
- Parsley for garnish
- Pour the 1 tablespoon of oill into a large pan.
- Saute the mushrooms and set aside.
- Pour the rest of the oil into the pan.
- Place the tapioca flour, coconut flour, onion, garlic, salt and pepper in a bowl and mix up.
- Place either the eggs or the almond milk into a bowl.
- If you are using eggs, mix them up.
- Dip the chicken into the eggs or almond milk and then into the flour mixture.
- Place into the pan.
- Cook the chicken 10 minutes on each side.
- Add the balsamic vinegar, broth and butter.
- Bring to a boil.
- Turn down the heat and let simmer for 15 minutes covered.
- Add the cooked mushrooms during the last few minutes
- Add parsley for garnish and serve.
I have coconut oil at home but I haven’t used it yet…I need to take the plunge…possibly with this recipe!
Another awesome recipe. Can’t wait to try this one!
What are the 4 olive oils?
Hi Janet, The five olive oils that tested to be good are Corto, California Olive Ranch, Kirkland Organic, Lucero (Ascolano) and McEvoy Ranch Organic. You can read the full article about this at http://www.mamanatural.com/virgin-olive-oil-scam-fraud/. I now only use Corto and California Olive Ranch.