CHICKEN WITH MUSHROOMS AND CREAM SAUCE

Jan 10

Packed with nutrients, super easy to make, and my kids love it - this is the kind of recipe that I like best and that makes everybody happy at our regular school night dinners. I use organic, free range, local chicken for a more valuable meat. I fry… — Packed with nutrients, super easy to make, and my kids love it - this is the kind of recipe that I like best and that makes everybody happy at our regular school night dinners. I use organic, free range, local chicken for a more valuable meat. I fry the mushrooms separately since not everybody in my family likes them and this way they can be simply added on top of the chicken. The heavy whipping cream used for the sauce is fermented for 24 hours to make it SCD legal; you can vary the vegetables that go with it. If I don’t have time for much prepping, I just heat frozen peas. To make it a little more fancy for the picture, I shaved carrots into pasta-like strips with a vegetable peeler and sautéed them with a little butter until tender.

SERVES 4

INGREDIENTS
4 free range chicken breasts
2 tbsp ghee
3/4 cup fermented heavy whipping cream (see recipe below)
1 tsp sea salt
freshly grated pepper
a pinch of cayenne pepper

INSTRUCTIONS
Using a sharp kitchen knife, cut the chicken into small bite size pieces and sprinkle with salt.

Melt the ghee in a large frying pan at high heat. Once it’s really hot, add the chicken and quickly distribute evenly. Let the chicken fry without stirring until it has turned a lighter color on top for the most part. Flip the chicken over and continue to fry for a couple more minutes until the chicken is cooked thoroughly. Turn off the heat and add the fermented heavy whipping cream. Let it melt into a sauce, stir to combine (if you are using regular heavy whipping cream you can continue cooking the chicken on low heat until the heavy whipping cream turns thick and creamy).

Season with sea salt, pepper, and a little cayenne pepper. Serve with your favorite vegetables.

FERMENTED HEAVY WHIPPING CREAM

INGREDIENTS
2 pints organic heavy whipping cream
4 tbsp SCD legal yoghurt or yoghurt starter

note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.

Tools:
Yoghurt maker with small jars or
Yoghurt maker with large container

INSTRUCTIONS
In a medium saucepan, heat the heavy whipping cream at high heat until bubbles emerge on the edges of the pot. Turn off heat, place the lid on the pot, and let cool to room temperature (64-77° F / 20-25° C).

WARNING: If the cream is warmer than this temperature, it will kill the beneficial bacteria from the yoghurt.

In a small bowl, add yoghurt starter and a half cup of the cooled heavy whipping cream and mix well.

Add the mixture to the pot with the heavy whipping cream and stir well.

Add the mixture to your yoghurt maker according to the instructions. Ferment for at least 24 hours. Refrigerate for at least for two hours before using. Keep refrigerated.

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