Ingredients
1.25 pounds chicken breast filets (about two filets), cut into strips, then halved
1 tablespoon extra-virgin olive oil, divided
1/4 teaspoon kosher or sea salt, divided
1/4 teaspoon black pepper, divided
1 cup cleaned and sliced baby bella mushrooms
1/4 cup chopped white onion
1 clove garlic, minced
1/2 cup dry white wine OR 1/2 cup vegetable broth with 1 tablespoon vinegar
1 (14 ounce) can coconut milk (not lite)
6 whole sprigs fresh thyme
Small pinch nutmeg (if grating from fresh nutmeg kernel, only grate two times)
Directions
Sprinkle chicken strips with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place 2 teaspoons of olive oil in a sauté pan over medium heat. Once oil is warm but not smoking, add chicken pieces. Cook for about 8 minutes, flipping to get a golden color on all sides and cook through. Remove chicken from pan and set aside on a plate.
Add remaining teaspoon of oil, the mushrooms, thyme, and onions. Allow to cook for 5 to 8 minutes until onions have softened and liquid has been released and evaporated from the mushrooms. Add garlic and cook for an additional 30 seconds. Push mushrooms and onions to side of the pan. Add wine or broth into empty space. Scrape any bits in the bottom with a spoon. Allow at least half the liquid to evaporate. Stir mushrooms and onions back in.
Add coconut milk and nutmeg and return chicken to the pan. Add remaining salt and pepper. Allow to cook for about 3 to 5 additional minutes, until heated through. Remove thyme branches prior to serving (many of the leaves should have fallen into the ragout).
Ragout pairs well with brown rice, spaghetti squash, soba noodles, polenta, or quinoa.
Yields: 6 servings | Serving Size: 1 cup
SmartPoints: 10
Calories: 256 | Total Fat: 18g | Saturated Fat: 13g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 46mg | Carbohydrates: 4g | Fiber: 1g | Sugars: 1g | Protein: 19g