Southern Smothered Chicken and Mushrooms

• 98
  1 2/3 lb chicken breast, halved horizontally into 4 cutlets

  Chicken Breast98$24.00Buy from Leipers Creek Farm
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 89
  1 tsp garlic powder

  Simply Organic, Garlic Powder, 3.64 oz (103 g)89$6.24Buy from Vitacost
• 85
  3 tbsp almond flour

  Almond Flour - Organic85$12.35Buy from Nude Foods Market
• 97
  1 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 92
  2 tbsp butter, divided

  Organic Butter92$11.99Buy from Re-Up Refills
• 81
  8 oz lion's mane mushrooms, sliced into bite-sized pieces

  Organic Lion's Mane Mushroom 6 oz.81$6.49Buy from Farm to My Neighborhood-Magaña
• 90
  1 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1/2 tsp dried thyme

  Organic Thyme Whole84$28.47Buy from Spicely Organics
• 88
  1 cup chicken broth

  Pasture Raised Chicken Broth88$8.95Buy from Grass Roots Farmers' Cooperative
• 80
  1/2 cup sour cream

  Sour Cream, 12 oz80$22.00Buy from ZakFarm

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Pat the chicken breast cutlets dry with paper towels. Season both sides with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the garlic powder, then lightly dust all pieces in the almond flour, tapping off excess.

2. 2

   Warm the avocado oil and 1 tablespoon of the butter in a heavy 12-inch skillet over medium-high heat. Add the chicken cutlets in a single layer and sear for 3 to 4 minutes per side until golden brown and cooked to an internal temperature of 165°F. Transfer the cutlets to a plate.

3. 3

   Lower the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Scatter in the sliced lion's mane mushrooms and sear undisturbed for 3 minutes, then toss and sauté for another 2 minutes until tender and caramelized.

4. 4

   Stir the minced garlic, dried thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper into the skillet, cooking for 1 minute until fragrant.

5. 5

   Pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits from the pan bottom. Bring to a rapid simmer and cook for 4 to 5 minutes until reduced by roughly one-third.

6. 6

   Reduce the heat to low and whisk in the sour cream until completely smooth. Return the chicken cutlets along with any accumulated plate juices into the pan, spoon the mushroom gravy generously over the top, and simmer for 2 minutes to warm through before serving.