Welcome to Teri's Food Therapy, a unique blog here for you to explore. Teri's F.T. blog is mainly Caribbean style food. Cooking has added such value to my life, and I love having the opportunity to share my passions and thoughts with my loyal readers. Read on, and enjoy.

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  • Terissa Skinner-Ballantyne

Pan Seared Chicken with Creamy Mushroom Sauce (Dairy Free)

Chicken, cream sauce and pasta it's already a heavenly match up but here's the kicker: almost all of this can be done without using any dairy (thank you vegan hacks). I've done quite a few of these recipes by now, so if you're familiar with my food allergy you know that slowly but surely I have been finding ways around it without feeling a sense of missing out (I love cheese). This recipe is certainly one of my favs. It's a quick fix that is perfect for your pasta feast. Some of the ingredients may be a smidge difficult to find, but check out your local gourmet shops and vegan food stores and you should be able to locate them. Here's my recipe I hope you enjoy.


2 large Chicken Breasts

each sliced in half

5 tbsps Poultry Seasoning

(Or any seasoning you like)

1 tsp Salt

4 tbsp Olive Oil


1 cup sliced Mushrooms

1/2 med Onion sliced

2 tbsp Olive Oil

3 cloves Garlic crushed and chopped

2 cups Coconut Milk Cream

2 tbsp Apple Cider Vinegar

3 tbsp Tapioca Starch or Cornstarch

1/4 cup Water

1/4 cup Pasta water

1/2 cup Nutritional Yeast

1 tsp Smoked Paprika

1/4 tsp Black Pepper

1 tsp Parsley Flakes

Pinch Chili Flakes

Salt to taste

(1 packet cooked Linguine)


●Clean, was and dry your chicken breasts. Place them on a wide saucer or in a wide bowls and season both sides with salt and poultry seasoning well.

●Add Olive oil to a skillet on medium heat, once hot add breasts and sear allowing it to take cook and take color for apprx 3-4 mins and the then flip.

●Cook breast on the opposite side for 3-4 mins before flipping again, lower your heat and all breast to cook in it's on juices for a further 10 mins.

●Once breasts are cooked remove for pan and set aside to cook and allow juices to be reabsorbed into meat.


●To you coconut cream (milk) add apple cider vinegar stir in well and set aside to thicken.

●To a skillet on medium heat add olive oil once oil is hot (not smoking) add onion and garlic and saute till fragrant and onion is translucent.

●Add mushrooms and saute for 1 min before seasoning with parsley and chili flakes.

●Pour in your coconut milk and stir well and bring to a simmer.

●Once your milk is simmer lower heat and add tapioca starch to 1/4 cup water and pour into milk and stir.

●Add Nutritional yeast and milk well then add smoked paprika, black pepper and salt to taste.

●Once sauce has thickened add your pasta water stir well and remove from heat.

●Your can toss your pasta in this sauce while hot or you can top your pasta with sauce and chicken it is really your choice.

Serve hot and enjoy.

Thanks for joining me for another session of Food Therapy. I hope to see you soon ❤

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