Chicken and Vegetables in a Coconut Cream Sauce

This is one of those recipes we threw together using what we had in the fridge and freezer, unsure if it would work. I told Brent, “I want to use those chicken breasts and vegetables in the freezer. Can you help me figure out what else we can cook them with to make it more than just a basic chicken and veggies sauté?” He said, “Sure. I can try,” and got to work.

When he first pulled out the rosé and coconut cream, I was skeptical. But it worked rather well. In fact, this dish reminds me slightly of chicken marsala. I think that’s because of the combination of truffle (a very umami flavor, like mushrooms), wine, and cream.

It’s kind of magical how sometimes he has a rough idea and I can execute it perfectly, but other times I’m the one with the vague idea and he execute a delicious dish. Still other times we bounce ideas off each other, split the prep and cooking work, and even make edits to our original plan as we’re cooking. Ultimately, what matters is that the food we make is delicious—for us, for our son, and for you.

Ingredients
2 Tbsp garlic-infused olive oil
1 Tbsp ghee
4 boneless, skinless chicken breasts
1tsp truffle salt, divided
1 tsp Pierre Poivre N.7 (pepper blend), divided
8 whole garlic cloves, smashed
4 C frozen vegetable blend (cauliflower, broccoli, and carrots)
1/3 C rosé
5.4-oz can of coconut cream
pinch of salt and pepper to taste

Method

Pound the chicken breasts to about 1 inch thickness. Warm the olive oil and ghee together over medium heat.

Place the chicken in the pan, season the side facing upwards with 1/2 tsp of truffle salt and 1/2 tsp of pepper blend. Cover and cook for 5 minutes.

Uncover, flip the chicken breasts, season with the remaining truffle salt and pepper blend, and then cook uncovered for 5 minutes.

Remove the chicken to a plate and let it rest.

Lower the heat to medium-low. Add garlic cloves and frozen vegetables. Cover, and cook for 7 minutes, stirring occasionally.

Uncover, turn the heat back up to medium, and add the wine to deglaze the pan. Stir and cook for 3 minutes.

Add the coconut cream. Bring the liquid to a simmer, and cook for 3 to 5 minutes to reduce.

Meanwhile, slice the chicken breasts. Then return the chicken to the pan and mix.

Cover, reduce the heat to low, and cook for 3 minutes. Finish with a pinch of salt and pepper, stir and then serve.

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Chicken and Vegetables in a Coconut Cream Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients
2 Tbsp garlic-infused olive oil
1 Tbsp ghee
4 boneless, skinless chicken breasts
1tsp truffle salt, divided
1 tsp Pierre Poivre N.7 (pepper blend), divided
8 whole garlic cloves, smashed
4 C frozen vegetable blend (cauliflower, broccoli, and carrots)
1/3 C rosé
5.4-oz can of coconut cream
pinch of salt and pepper to taste

Method

  1. Pound the chicken breasts to about 1 inch thickness. Warm the olive oil and ghee together over medium heat.
  2. Place the chicken in the pan, season the side facing upwards with 1/2 tsp of truffle salt and 1/2 tsp of pepper blend. Cover and cook for 5 minutes.
  3. Uncover, flip the chicken breasts, season with the remaining truffle salt and pepper blend, and then cook uncovered for 5 minutes.
  4. Remove the chicken to a plate and let it rest.
  5. Lower the heat to medium-low. Add garlic cloves and frozen vegetables. Cover, and cook for 7 minutes, stirring occasionally.
  6. Uncover, turn the heat back up to medium, and add the wine to deglaze the pan. Stir and cook for 3 minutes.
  7. Add the coconut cream. Bring the liquid to a simmer, and cook for 3 to 5 minutes to reduce.
  8. Meanwhile, slice the chicken breasts. Then return the chicken to the pan and mix.
  9. Cover, reduce the heat to low, and cook for 3 minutes. Finish with a pinch of salt and pepper, stir and then serve.

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