To make you will need:
2 tablespoons grass fed butter
Splash of olive oil
2 onions finely chopped
4 cloves of garlic, thinly sliced
5 strips bacon
8-10 boneless chicken thighs
8 oz mushrooms sliced
12 oz dry white cooking wine
12 oz chicken broth
1 cup coconut creamer
Salt and pepper
Chopped parsley
1. In a large pan melt butter and oil
2. Brown the chicken thighs in butter and oil on both sides and remove from pan
3. Now add the onions and bacon to pan and allow to cook until cooked well
4. Now add garlic and let that all sauté for about 30 seconds
5. Remove onion/ bacon/ garlic mixture from pan and set aside
6. Add mushrooms to pan and cook for about 5 minutes.
7. Add onion/ bacon/ garlic mixture and chicken back to the pan
8. Pour in the wine and chicken broth and let come to a boil. Turn down the head, cover pan and let simmer for 15-25 minutes or until chicken is cooked.
9. Now uncover, add cream, turn heat up and allow to cook for 10 more minutes.
10. Add chopped parsley.
11. Serve over cauliflower rice
