SKILLET CHICKEN IN MUSHROOM SAUCE
This is an incredibly
flavorful recipe with a rich mushroom sauce that once you've made it, you’ll probably make it again. Definitely counts as comfort
food! Serve with cauli-mash or my Veggie Au Gratin Casserole. I need to make this again. You can add a bit of turmeric to the mushroom soup. Turmeric is a wonderful anti-inflammatory spice.
4 chicken breasts
1 tbsp butter (15 mL)
2 tbsp olive oil (30 mL)
1 onion, sliced
11/4 cups canned, sliced mushrooms (300 mL)
1 clove of garlic, minced
Condensed Cream of Mushroom Soup, (Homemade soup - Please click the highlighted text and scroll down past the crepes.)
(use 1/2 tsp (2 mL) xanthan gum or a bit of arrowroot powder or cornstarch)
2/3 cup
water (150 mL)
1/2 tsp
dried thyme (2 mL)
1/4 tsp
dried rosemary (1 mL)
1/4 cup
half and half (60 mL)
Salt and pepper, to taste
In
large, nonstick skillet, brown chicken in butter on both sides over medium high
heat. Remove and set aside. In olive oil, stir-fry onion over medium heat
until translucent and turning brown. Add
mushrooms and stir-fry 4 minutes. Add
garlic and stir-fry 30 seconds to 1 minute.
Add
Condensed Mushroom Soup and water, thyme and rosemary. Add chicken and cook covered over low heat 30
to 40 minutes, or until internal temperature of chicken registers 165°F (74°C). Remove smaller pieces of chicken first and
test the internal temperature with an instant-read thermometer (overcooking chicken makes it less tender). Stir in half and half and salt and pepper, to
taste. When all chicken has been removed
(place in covered dish in warm oven that has been switched off). Cook mushroom sauce until thickened as
desired.
Yield:
4 servings
1 serving
478.7
calories
32.5
g protein
34.7
g fat
7.7
g carbs
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