Creamy Turmeric Chicken & Mushrooms

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• Step 1

  Preheat your oven to 400 degrees. Season the chicken generously with salt, garlic powder and pepper. In a shallow or plate, combine the flour, parmesan cheese. Dredge chicken in the flour mixture, shaking off the excess.

• Step 2

  Heat 2 TBSP of oil and 1 TBSP butter in a large cast-iron skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly. Fry chicken breasts until golden on each side (about 4-5 minutes each side). Depending on the size of your pan, you may need to fry the chicken in two batches. Transfer chicken to a glass baking dish and bake in the oven for 8 more minutes, until cooked through and no longer pink.

• Step 3

  Reduce heat to medium. Sauté the shallot and garlic in the remaining oil/juices in the pan until softened and fragrant. Add the remaining TBSP of butter to the pan, along with the mushrooms. Continue to sauté until the mushrooms soften.

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  Step 4

  Add the chicken stock to deglaze the pan. Scrape up any browned bit, let simmer and reduce to half, about 2 minutes. Reduce heat to medium-low. Pour in the almond milk and additional parmesan cheese and bring the sauce to a gentle simmer for about 2 more minutes, until cheese melts and the sauce starts to thicken. Whisk in turmeric and season with salt and pepper to your taste.

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  Step 5

  Add the chicken breasts back into the pan and let everything simmer together for 2-3 minutes, so that the chicken will soak up all of the incredible flavors!

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  Step 6

  Garnish with fresh parsley, additional turmeric and a little black cracked pepper. Serve over pasta, cauliflower mash, zoodles, rice or even crispy fried potatoes (like I did, see below!)

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