My mother made me a treasure box of family recipes several years ago. It’s one of the most magnificent gifts I’ve ever received. This chicken dish with artichokes and mushrooms in a creamy sherry sauce was always one of my favorites, but I was afraid to try modifying it for my new way of eating. What if the new version didn't capture the magic flavor of its predecessor? I'd be crushed.
Since I no longer rely on old pals like Campbell’s condensed soup and sour cream, some finagling was in order. I puttered around the kitchen making substitutions, and the outcome was outstanding enough that I thought it was worthy of sharing with you. Please note: the Gluten Free Café soup that I used is still a processed food. It contains things like maltodextrin, soy, and potato flour. I know that's not perfect. If I had the gumption to go full-out paleo, I would have made cream of mushroom soup from scratch. And maybe sometime I will do that. For now, this was a lovely way to resurrect a little piece of nostalgic comfort food.
4-6 chicken breasts
Sea salt, to taste
Freshly ground black pepper, to taste
1 can artichoke hearts, drained and quartered
1 can (15 oz) Gluten Free Café Cream of Mushroom Soup
8 oz fresh white mushrooms, cleaned and sliced
1 cup coconut cream, scraped off the top of a refrigerated can of full-fat coconut milk
½ cup sherry
Paprika, for sprinkling
Preheat oven to 350. Place chicken in Dutch Oven or large rectangular glass baking dish and season with salt and pepper. Combine remaining ingredients in a large bowl and pour atop chicken. Sprinkle with paprika. Bake for 60-75 minutes, covering with lid (or foil) after 30 minutes.