Easy Spicy Creamy Chicken Breast and Mushrooms
Simple floured, then seared chicken breast cooked in a creamy, spicy coconut milk sauce seasoned with Cajun seasoning and thyme with mushrooms cooked in rum.
Servings 4
Calories: 422.42kcal
Ingredients
Chicken Breasts
- 2 large chicken breasts
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoon olive oil
Coconut Rum Mushroom Sauce
- 2 cups baby brown mushrooms sliced
- ¼ teaspoon kosher salt
- 2 teaspoons dried thyme
- 3 garlic cloves sliced
- ½ cup white rum dark for stronger flavor
- ½ cup low-sodium chicken broth
- 1 cup organic coconut milk
- 1 tablespoon Cajun seasoning
- ½ teaspoon kosher salt
- 1 tablespoon lemon juice
- ½ cup flat-leaf parsley leaves chopped
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Side: Whatever side you have chosen to serve with this dish, begin it before cooking this recipe.
- Prepare the Chicken: Butterfly the chickens into two halves, pat dry with paper towels, and set aside. In a shallow container, add flour and season with salt and pepper. Then, dredge the chicken, removing excess flour.
- Cook the Chicken: Heat a frying pan on medium-high heat, then add and heat the oil. Brown the cutlets on both sides (about 2 to 3 minutes each) and put the chicken in a container.
- Make the Sauce: Lower the heat to medium, add the mushrooms, thyme, and salt, combine well, and cover to steam for five minutes. Then add the garlic, cover, and steam for three minutes.
- Finish the Sauce: Add the rum, combine well, increase heat to high, and simmer for three minutes. Then add the chicken broth, coconut cream, Cajun seasoning, salt, and lemon juice, and reduce for ten to fifteen minutes.
- Complete the Dish: Finally, mix in the parsley, add the chicken, and simmer in the sauce for three minutes and serve.
- Plate Up: Plate the side first, then top with chicken and pour some of the mushroom sauce over the chicken.
Notes
For a more robust flavor:
- Zest the lemon and add it towards the end of the sauce.
- Use dark rum instead of white.
Nutrition
Calories: 422.42kcal | Carbohydrates: 11.61g | Protein: 27.91g | Fat: 22.55g | Saturated Fat: 12.39g | Cholesterol: 72.32mg | Sodium: 879.48mg | Fiber: 1.3g | Sugar: 0.99g
Tried this recipe?Mention @Just Maika Cooking or tag #justmaikacooking!