Creamy Turmeric Chicken & Mushrooms
A delicious weeknight one pan dinner, made healthy with no sacrifices! Featuring the healing spice, turmeric, and lightened up with almond milk.
You Will Need
Preheat your oven to 400 degrees. Season the chicken generously with salt, garlic powder and pepper. In a shallow or plate, combine the flour, parmesan cheese. Dredge chicken in the flour mixture, shaking off the excess.
Heat 2 TBSP of oil and 1 TBSP butter in a large cast-iron skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly. Fry chicken breasts until golden on each side (about 4-5 minutes each side). Depending on the size of your pan, you may need to fry the chicken in two batches. Transfer chicken to a glass baking dish and bake in the oven for 8 more minutes, until cooked through and no longer pink.
Reduce heat to medium. Sauté the shallot and garlic in the remaining oil/juices in the pan until softened and fragrant. Add the remaining TBSP of butter to the pan, along with the mushrooms. Continue to sauté until the mushrooms soften.
Add the chicken stock to deglaze the pan. Scrape up any browned bit, let simmer and reduce to half, about 2 minutes. Reduce heat to medium-low. Pour in the almond milk and additional parmesan cheese and bring the sauce to a gentle simmer for about 2 more minutes, until cheese melts and the sauce starts to thicken. Whisk in turmeric and season with salt and pepper to your taste.