Chicken with Balsamic Butter Mushroom Sauce
Recipe type: Main Courses
Prep time: 
Cook time: 
Total time: 
Serves: 2
This Balsamic Chicken with Butter and Mushroom sauce makes a perfect dinner.
  • 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
  1. Pour the 1 tablespoon of oill into a large pan.
  2. Saute the mushrooms and set aside.
  3. Pour the rest of the oil into the pan.
  4. Place the tapioca flour, coconut flour, onion, garlic, salt and pepper in a bowl and mix up.
  5. Place either the eggs or the almond milk into a bowl.
  6. If you are using eggs, mix them up.
  7. Dip the chicken into the eggs or almond milk and then into the flour mixture.
  8. Place into the pan.
  9. Cook the chicken 10 minutes on each side.
  10. Add the balsamic vinegar, broth and butter.
  11. Bring to a boil.
  12. Turn down the heat and let simmer for 15 minutes covered.
  13. Add the cooked mushrooms during the last few minutes
  14. Add parsley for garnish and serve.
  15. Enjoy!
Recipe by Mind Body Oasis at