Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
If you are craving flavor, this Chicken and Mushroom Stroganoff does the trick! This is my take on a traditional stroganoff with the benefit of gut-repairing bone broth. You can cook a whole chicken if you are feeling ambitious, but you can use a pre-cooked rotisserie chicken from your local grocery store to save time.
Chicken and Mushroom Stroganoff
Chicken and Mushroom Stroganoff
Ingredients
Ingredients
- 1 whole chicken approximately 4-5 lbs (or rotiserrie chicken)
- 2 9.858 tsp ml extra virgin olive oil
- 1/3 80 cups ml shallots chopped
- 1/2 2.4645 tsp ml sea salt
- 1 1 8 oz cremini mushroom
- 2 9.858 tsp ml arrowroot starch
- 1 240 cup ml bone broth
- 1/3 80 cups ml plain coconut yogurt plain flavor
- 1 14.787 tbsp ml tarragon chopped
- 1/4 1.23225 tsp ml ground black pepper
- 10 295.74 fl oz ml zucchini noodles or butternut squash noodles, sweet potato noodles
Instructions
Instructions
- If cooking chicken from scratch, prepare whole chicken.
- Once chicken is cooked through, remove meat from 1 breast and 1 thigh and shred.
- Heat oil in a large skillet over medium heat. Add shallots and satuée for 1 minute or until translucent. Add mushrooms and cook until soft, about 4 minutes. Add arrowroot starch to pan and stir constantly for 1 minute.
- Add in 1 cup of bone broth and let simmer for 2-3 minutes or until sauce has thickened. Add in chicken, coconut yogurt, and seasonings. Serve as is or with veggie noodles.
