2-4 Servings

3/4 cup sweet creamy Sherry 

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1 tbsp vegan butter

4 chicken cutlets

Dash of pepper and Himalayan Salt

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1 tbsp olive oil and 1 tbsp vegan butter

1 onion, sliced in rings

227g mushrooms, quartered

3/4 cup low sodium chicken broth

1/2 cup of canned coconut cream

2 tbsp gluten-free rice flour

3/4 cup zucchini, coins cut in half

1 tsp dried parsley
 

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1) In a sauce pan, bring Sherry to a gentle boil then allow to simmer for 25 minutes. 

 

2) In a large frying pan, add vegan butter and chicken cutlets. Sprinkle chicken with salt and pepper and let cook for 5 minutes on each side.

 

3) In another frying pan add olive oil and vegan butter, sliced onions, and mushrooms. Sauté on medium heat for 5 minutes. 

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4) Then, pour chicken broth and coconut cream on the onion mixture. Once the broth and cream are heated, lower the heat and cook for about 5 minutes, slowly whisk in the rice flour. Add the sliced zucchini and let simmer for another 5 minutes until zucchini has softened. Add cooked chicken and top with dried parsley. 

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Makes 4 servings with a side dish or 2 large servings. Pairs nicely with sweet potatoes.