Garlic Lime Coconut Chicken with Mushrooms

Garlic Lime Coconut Chicken with Mushrooms – by Jennifer Knight 10-2010
Serves 8
Ingredients:
¼ C white wine
2 Tbl olive oil
2 limes (about ½ cup juice)
8 boneless skinless chicken breasts cut in half
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon thyme
 2 Tbl corn starch
1/2 cup chicken broth
½ Cup coconut milk
1 can of drained cut mushrooms
2 cups uncooked brown rice

Begin to cook brown rice to serve with chicken

In the bottom of a 12 by 15 baking dish put:
¼ C white wine
2 Tbl olive oil
Juice of 2 limes (about ½ cup)
wisk together in bottom of baking dish

Place 8 boneless skinless chicken breasts cut in half in the baking dish, then flip to coat with wine and lime mixture
In a small bowl mix:
1 1/2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon thyme

Sprinkle ½ of spice mixture on top of the chicken breasts, flip and sprinkle the other side of chicken breasts with the remaining spice mixture.

Cook uncovered at 375 F for 30 minutes, cut into thickest breast to make sure its cooked inside

Pour all juices from the baking dish into a sauce pan and heat to boiling
In small dish mix 2 Tbl corn starch with 1 Tbl water
Gradually add corn starch water to sauce pan, stirring constantly
Add to this
1/2 cup chicken broth
½ Cup coconut milk
1 can of drained cut mushrooms

Boil until reduced by 1/3 or ½ depending on how much sauce you need and how thick you like it

Serve chicken over brown rice and a bit of mushroom sauce on top.
Vegetable suggestions: fresh sautéed green beans, steamed kale, or cooked spinach

If you don’t like brown rice try it with baked potatoes and steamed broccoli and carrot slices.