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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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: 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)
Directions
- 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.
- 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.
- Combine flour and softened butter.
- 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).
- Ragout pairs well with brown rice, spaghetti squash, soba noodles, polenta, or quinoa.
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I made this and it was yummy. The kids got steamed rice. Mom, after her gastric sleeve surgery had cauliflower rice.
Gina, Thanks for the feedback…so happy the family enjoyed! 🙂
Amazing and creamy! Served with jasmine rice and sautéed asparagus…Yum! I’ll definitely make this again!!
Thank you for this recipe it was delicious. I had it with cauliflower rice OMGoodness. I will definitely make this a favorite.
We’re so glad you enjoy this recipe, Linda! Cauliflower rice was a great side choice!
I have mine simmering right now. It is not creamy. It is runny. Is it supposed to be like this?
Kelly, I just remade this recipe and added one tweak: combined 2 Tablespoons each flour and butter then added to the pan when adding the coconut milk and nutmeg.
I see the description before the listed recipe mentions shallots but I don’t see shallots in the recipe? Please advise! Thank you much!!!
Veronica, This recipe was retested and the shallts removed. Sorry about the confusion.
What can I substitute for how coconut milk
June, If you want the same creamy consistency, whole cream or half & half, should work.
I was wondering why you can’t use the lite coconut milk.
Hi, Anita. We found that using the lite coconut milk won’t provide the creamy consistency the recipe should have. Thanks!
Hi! I was wondering if it would be possible to make this gluten free? Can I substitute a gluten free flour 1:1 with the regular flour in the recipe?
Thank you!
Gina, That should work fine. 🙂