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• Rating: ★★★★★

Ingredients

• 4lbs boneless skinless chicken breast
• 6 tbsp butter or other fat
• 2 onions, chopped
• 8 cloves garlic, minced
• 32oz chicken broth
• 32oz baby carrots, halved
• 2 bunch celery stalks, chopped
• 16oz white button mushrooms, sliced
• 1 can full-fat coconut milk
• 8oz heavy creamer
• 6 tablespoons corn starch
• 1 bunch green onions, sliced
• 12oz frozen green peas
• Sea salt and freshly ground black pepper to taste

Directions

1. Cut large breasts in half and pound to even thickness
2. In a large saucepan over a medium heat, melt the cooking fat. Once melted, add in the chicken pieces and cook until golden brown on all sides. Remove the chicken and put aside until later.
3. Add the onions to the same saucepan and cook in the remaining juices. Once they have sautéed and begun to brown, add the garlic and cook for a few minutes together.
4. Add in the chicken broth.
5. Add in the carrots, mushrooms, and chicken, along with any juices from where the chicken was resting.
6. Season to taste with salt and pepper.
7. Bring to a simmer and lower to low keeping a simmer.
8. Cook for approximately 30 minutes.
9. Mix corn starch with heavy whipping cream and whisk into pot
10. Stir coconut milk, green onions, celery, and peas.
11. Bring to a simmer and cook for 2 more minutes

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