2 tablespoons olive or avocado oil, or more as needed
2 tablespoons butter
2 shallots, chopped
2 cloves garlic, minced
8 ounces sliced mushrooms
1 cup chicken broth
½ cup Almond Breeze® Unsweetened Original Almondmilk
1 tablespoon balsamic vinegar
1 lemon, juiced
¼ teaspoon ground nutmeg
2 tablespoons freshly chopped parsley
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 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 skillet to medium; add butter and let 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.