Basil Cream Chicken

Ok, not so perfectly Paleo, however I realized yesterday at some point (probably on my second cup of coffee with cream) that I just can't do it. I cannot give up dairy--plus I gave it up for three months when I was in Germany and a) it didn't help me lose weight, b) I was grouchy the whole three months and c) it made no difference in my autoimmune response--in fact, if anything it made it worse...Grains and beans on the other hand I notice an immediate change with, so I guess that makes me not exactly Paleo, more like "Soft Core Primal." (My new favorite website--check it out!)

So, another day, another recipe.

4 boneless chicken thighs (mine were skinless as well, but with skin would be just as good if not better!)
1 T. butter
1 tsp olive oil
5 fresh basil leaves chopped
1 cup heavy cream
salt and pepper
1 tsp garlic powder
2 large sliced mushrooms

Melt the butter and olive oil in a large skillet, and brown the chicken throughly on both sides. Remove chicken and brown mushrooms for about 2-3 minutes, adding about 1/2 cup water to deglaze the skillet and steam the mushrooms slightly. Add basil and cream to mushrooms and bring to a boil. Add chicken back into the pan, and reduce heat to low, let simmer for 20 minutes. Very good with whipped parmesan cauliflower, or zucchini and mushrooms. Serves 2.