Creamy Chicken and Mushroom Ragout (High-Protein Low-Carb Dinner Recipes)

This nutritious version of the traditional French dish takes creamy and delicious to a healthy new level. If you’re unfamiliar with the term, ragout is a stew of meat, vegetables, and spices.

Our Creamy Chicken and Mushroom Ragout features heavenly baby bella mushrooms cooked in a mixture of olive oil, shallots, and onions. Tender chicken strips are sautéed to golden perfection and add satisfying protein to the meal. The dish calls for a splash of coconut milk to complete the cooking process, allowing all your ingredients to soak up the tropical fruit’s rich, subtle sweetness.

This magically mouthwatering recipe will shine at any meal. Ragout pairs wonderfully with brown rice, quinoa, or polenta.

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Creamy Chicken and Mushroom Ragout

Yields: 6 servings | Serving Size: 1 cup | Calories: 256 | Total Fat: 18g | Saturated Fat: 13g | Trans Fat: 0g | Cholesterol: 55mg | Sodium: 46mg | Carbohydrates: 4g | Fiber: 1g | Sugars: 1g | Protein: 19g | SmartPoints (Freestyle): 10 |

Ingredients

• 1.25 pounds chicken breast filets (about two filets), cut into strips, then halved
• 1 tablespoon extra-virgin olive oil, divided
• 1/4 teaspoon kosher or sea salt, divided
• 1/4 teaspoon black pepper, divided
• 1 cup cleaned and sliced baby bella mushrooms
• 1/4 cup chopped white onion
• 1 clove garlic, minced
• 1/2 cup dry white wine OR 1/2 cup vegetable broth with 1 tablespoon vinegar
• 1 (14 ounce) can coconut milk (not lite)
• 2 tablespoons flour
• 2 tablespoons pure butter, softened
• 6 whole sprigs fresh thyme
• Small pinch nutmeg (if grating from fresh nutmeg kernel, only grate two times)

Instructions

1. Sprinkle chicken strips with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place 2 teaspoons of olive oil in a sauté pan over medium heat. Once oil is warm but not smoking, add chicken pieces. Cook for about 8 minutes, flipping to get a golden color on all sides and cook through. Remove chicken from pan and set aside on a plate.
2. Add remaining teaspoon of oil, the mushrooms, thyme, and onions. Allow to cook for 5 to 8 minutes until onions have softened and liquid has been released and evaporated from the mushrooms. Add garlic and cook for an additional 30 seconds. Push mushrooms and onions to side of the pan. Add wine or broth into empty space. Scrape any bits in the bottom with a spoon. Allow at least half the liquid to evaporate. Stir mushrooms and onions back in.
3. Combine flour and softened butter.
4. Add coconut milk, flour/butter mix, and nutmeg, stir in pan until flour/butter mix is incorporated. Return chicken to the pan. Add remaining salt and pepper. Allow to cook for about 3 to 5 additional minutes, until heated through and thickened to desired consistnecy. Remove thyme branches prior to serving (many of the leaves should have fallen into the ragout).
5. Ragout pairs well with brown rice, spaghetti squash, soba noodles, polenta, or quinoa.

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