May 2019 | The Honest Spoon


It’s MAY!! How on earth did that happen? It seems April was just a blur. I can remember my parents coming out to visit and not much else. I can tell you one thing- I got off the “usually” healthy food train and hopped on the “sometimes (read: rarely)” healthy train. My body does not thank me.

You know what that means? It means no more alcohol. No more sugar. No more dairy. No more processed grains. It means we are getting back on track. I’m starting my fourth tour on Whole 30 and I’m SO READY. For anyone who’s never tried Whole30, the first time can be a tough. It’s HARD. It’s also temporary- you CAN do it!

Now that I’ve done it a few times, I pretty much keep our food “clean” and Whole30 during the week and save a little splurge for the weekends. That splurge often includes fresh pasta because, well, FRESH PASTA. And I’m Italian so giving up pasta forever is really never going to happen.

Here’s the deal. I like to cook and enjoy my meals. I DO NOT SUFFER on any diet. No thank you. I just make good food that I enjoy eating. I also don’t substitute things like zucchini “noodles” for pasta. Don’t get me wrong- zucchini noodles are delicious- but it’s not pasta. I personally always feel let down when you try to substitute things to the extreme. When I cook, I just want to make food that taste awesome, food that’s easy to assemble, and eat a meal that leaves me satisfied. Never disappointed.

This absolutely DECADENT Mushroom Chicken is no joke. I rushed to post this because it’s seriously a game changer. It’s worthy of a meal for company- it DOES NOT taste like a “diet” recipe. Therefore, I anticipate this baby is going to be on repeat at least once a week. I may even try a sirloin beef version …..

A couple notes:

  1. While your sautéing the shallots and mushrooms, prep your chicken. You can just turn the mushrooms on low so they don’t burn.

  2. I use arrowroot flour because it’s Whole30 approved. Tapioca flour is also OK to use. I don’t recommend something heavy like almond flour. The idea is to lightly coat the chicken- not bread it.

  3. In this recipe I used ghee. You can also use olive oil or coconut oil.

  4. Sometimes I miss cooking with white wine wine when doing Whole30. I’ve found that substituting white wine with chicken stock & balsamic vinegar works as a great replacement.



| Serves 4 |


  • 4 chicken breasts, butterflied and pounded thin

  • 2 shallots, finely sliced

  • 4 cups sliced mushrooms

  • 4 tablespoons ghee

  • 1/2 cup arrowroot flour

  • 1 cup low sodium chicken stock

  • 2 tsp balsamic vinegar

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • three sprigs fresh thyme plus more for garnish


1. In a large skillet, on medium/low heat, melt the ghee. Add shallots and sauté until just starting to become translucent. Add mushrooms and 1/2 teaspoon each of salt & pepper. Stir well, turn down to low and cook for about 5 minutes.

2. In a flat dish, mix the arrowroot flour and last 1/2 teaspoon salt & pepper. Individually dredge chicken in flour mixture and set aside.

3. Remove mushrooms from sauté pan and set aside. Melt last two tablespoons of ghee and turn up to medium/ high heat. Add chicken to pan and brown on each side (about 4-5 minutes each side).

4. Remove chicken from pan and set aside. Deglaze the pan with chicken stock and balsamic vinegar. Turn down heat to lowest setting. Add chicken, then mushroom mixture, then thyme.

5. Simmer for 20- 30 minutes. Serve immediately.

Please leave your comments. I love to hear what you think! Hoping you love this one as much as I do!