Chicken Stroganoff with Asparagus


  • Add 2 Tbsp coconut oil into a medium sauté pan and heat on High.  
  • Add chicken and sauté.  
  • Sprinkle chicken with garlic salt. Sauté until chicken is brown and sticking to pan.  
  • Add vinegar and continue to cook until vinegar evaporates.  
  • Remove pan from burner and set aside for later use.
  • Add 2 Tbsp coconut oil to large pan and heat on Medium.
  • Add onions and sauté until translucent.
  • Add celery, carrots, and fennel bulb.  Allow vegetables to become soft.
  • Add mushrooms.  Sauté for 2 minutes.
  • Add garlic and italian seasoning and blend thoroughly.  Sauté for 2 minutes.
  • Add chicken stock.  Cook until stock starts to boil.
  • Add asparagus, coconut milk and lemon juice. Cook until asparagus is just cooked and sauce becomes thick.  Add more coconut milk if you desire a thicker consistency.
  • Add green onions and salt and pepper.
  • Serve in a pretty bowl.


  • 4 Tbsp Extra Virgin Coconut Oil
  • 2 Lbs Skinless Chicken Breast 1/2 inch cube cut
  • 2 tsps Garlic Salt
  • 2 Tbsp Balsamic Vinegar
  • 1 large Onion sliced
  • 2 Celery stalks diced
  • 2 Carrots diced (optional)
  • 1/2 Fennel Bulb diced 
  • 1/2 cup sliced Mushrooms
  • 2 Large Garlic Cloves minced
  • 1 Tbsp Italian Seasoning
  • 1/4 cup chicken stock
  • 1/2 Lb Aspargus trimmed and snapped in half
  • 13.66 FL OZ Organic Unsweetened Coconut Milk (or more dependant on how thick you would like the sauce)
  • Lemon juice from 2 large lemons
  • 1/4 cup green onions
  • Salt and Pepper to taste

Oops! This site has expired.

If you are the site owner, please renew your premium subscription or contact support.