Drunken Chicken
INGREDIENTS
•
2 tablespoons butter (or butter flavored coconut oil for dairy-free, or other oil of choice)
•
12 ounces button mushrooms (diced (I like to run whole mushrooms in the food processor until coarsely ground))
•
2 stalks celery (diced)
•
1 teaspoon garlic powder
•
2 teaspoons onion powder
•
1 teaspoon Worcestershire sauce (make sure it it a gluten-free one)
•
1 cup chicken broth
•
1 cup heavy cream (or coconut cream, for dairy-free)
•
salt and pepper (to taste)
•
1/2 cup sherry
•
2 green onions (chopped, plus more for garnish)
•
1 1/2 pounds boneless skinless chicken thighs (8 thighs, (or breasts, if desired))
•
salt and pepper (to taste)
•
1/2 pound sharp cheddar cheese (Daiya brand for dairy-free)
ADVERTISEMENT