Recipe Detail

Chicken in White Sauce

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Number of Servings:


  1. 4 - chicken breasts, medium size
  2. 1 cups - coconut cream
  3. 1 cups - white wine
  4. 4 cups - sliced mushrooms
  5. 4 cups - green beans halved
  6. 2 teaspoons - Dijon mustard
  7. 4 cloves - garlic
  8. 1/4 cups - olive oil
  9. 1 teaspoons - fresh thyme chopped
  10. - salt and pepper


Preheat oven to 350 degrees F.

Heat a skillet over medium heat with half of the olive oil, and add the chicken breasts, cooking on each side for 2 minutes.

Place chicken on a baking sheet lined with parchment paper (or lightly greased); cook in preheated oven for 15 minutes.

Meanwhile, in same skillet, place sliced mushrooms and slightly brown them with the garlic and remaining olive oil.

Add green beans, coconut cream, white wine, Dijon mustard, thyme, salt and pepper; mix together in pan and reduce heat to a simmer. (Sauce will be watery to start with, but will reduce to a creamy sauce).

Once chicken has baked for 15 minutes, remove from oven. Plate chicken and cover with sauce, mushrooms and green beans.


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