Chicken with Mushroom Wine "Cream" Sauce (grain free, gluten free, dairy free)

Do you have foodie friends?  You know, the kind of friends you call to ask cooking questions and tremble every time you have them over for dinner?

Well, I have them too.  A dear friend (from my young, single days) married a really nice guy (who I consider to be a friend now too, although he probably wouldn't sing 80s songs and tap dance with me like his wife would.)  

Anyway, this guy is a fabulous cook.  In fact, I call him every Thanksgiving for help and last minute tips. EVERY Thanksgiving.  (sheepish grin)  He's been known to answer the phone, "Turkey Hotline.  How can we help you?"  True story.

So, our friends invited us over for dinner and made this delicious pan seared chicken with a mushroom sherry cream sauce that was TDF (to die for).  My husband is still talking about it. 

I just had to try and recreate it using cashew milk in place of the heavy cream.  Also, Sherry is not SCD compliant, so I replaced it with Chardonnay and a touch of honey for a slight sweetness.  Though the honey seems out of place, trust me on this one - it mimics the Sherry deliciously.

It's a simple meal that comes together quickly, but tastes like you slaved all day.  Simple enough for a weekday meal and special enough for company.  I hope you enjoy!

Chicken with Mushroom Wine "Cream" Sauce (grain free, gluten free, dairy free) 

Ingredients: 
8 chicken breast halves
sea salt and pepper
extra virgin olive oil
16 oz. baby bella or button mushrooms, quartered
2 cloves garlic, minced or pressed
1 cup white wine (Chardonnay)
1 1/2 cups cashew milk
1-2 teaspoons honey (optional)

Instructions:
Preheat oven to 350F.  Make chicken into cutlets by slicing them in half lengthwise.  Place on a parchment or aluminum foil-lined cookie sheet.  Salt and pepper the chicken on both sides.

Heat a large saute pan on medium heat. Once hot, add a few glugs of olive oil.  Fry the chicken, browning on both sides, but not cooking through.  Remove chicken to 9x13 glass pyrex dish.  Set aside and continue browning chicken in batches.  When finished, place glass baking dish in oven for about 20 minutes, or until juices run clear.

Meanwhile, make sauce:  In the same saute pan, add mushrooms and stir.  If pan is dry, add a little more olive oil. Saute for a few minutes until golden brown.  Remove pan from heat.  Add garlic and stir for 30 seconds.  Return pan to heat and add wine.  Stir well and reduce until most of the wine is evaporated.  

Just before the chicken is done, add cashew milk and stir.  (If it cooks too long, the cashew milk will over-thicken.)  Remove chicken from glass pan and arrange on serving platter. Chicken will have accumulated juices after baking.  Add the juices to the sauce and stir to incorporate.  Next, add honey and stir well.   

Taste and adjust seasonings (including salt, pepper or wine).  Pour over chicken and serve.