- Unsweetened Original Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 45 Minutes
Season chicken on both sides with salt and black pepper.
Place flour on a plate or in a shallow bowl.
Dredge chicken in flour until just lightly coated on all sides; transfer chicken to a plate.
Heat a large skillet over medium-high heat.
Add 2 tablespoons of oil and swirl the pan so the bottom of the pan is coated.
Sear chicken on both sides, working in batches as needed, until lightly golden brown, about 4 minutes per side; transfer to a plate.
If you are working in batches, you will need to add more olive oil in between to ensure the chicken won’t stick.
Reduce the heat under the skillet to medium; add butter and let it melt.
Cook and stir shallots, garlic, and sliced mushrooms in melted butter until mushrooms are tender, about 5 minutes; season with salt and pepper.
Mix chicken broth, almond milk, vinegar, lemon juice, and nutmeg into mushroom mixture; reduce heat and simmer sauce.
Nestle the chicken back into the sauce and simmer until the sauce thickens and the chicken is completely cooked through, 8 to 10 minutes.
An instant-read thermometer inserted into the thickest part of the chicken should read at least 165 degrees F (74 degrees C).
Cook zucchini noodles in a skillet over medium heat just until tender, about 2 minutes.
Layer zucchini noodles with chicken and sauce and garnish with parsley.