AuthorHolly CookCategoryKeto Dinner RecipesKeto Chicken And Mushroom. A quick and simple one-pan keto chicken and mushroom casserole is the ideal low-carb supper!
A large, heavy skillet set over medium-high heat should be heated with half the butter and half the olive oil.
The chicken tenders should be seasoned before being seared in batches until both sides are browned. Take out of skillet and place aside.
Cook the mushrooms in the remaining butter and oil in the skillet until they are browned and crispy.
Deglaze the pan by adding the garlic, herbs, and chicken stock and scraping up all of the tasty bits from the bottom.
Once the sauce begins to thicken, stir in the cream and sour cream. Never boil cream because it can split.
Toss the sauce with the tenderloins in the pan one more. Cook for a further five minutes.
For up to five days, keep covered in the refrigerator.
Ingredients
Directions
A large, heavy skillet set over medium-high heat should be heated with half the butter and half the olive oil.
The chicken tenders should be seasoned before being seared in batches until both sides are browned. Take out of skillet and place aside.
Cook the mushrooms in the remaining butter and oil in the skillet until they are browned and crispy.
Deglaze the pan by adding the garlic, herbs, and chicken stock and scraping up all of the tasty bits from the bottom.
Once the sauce begins to thicken, stir in the cream and sour cream. Never boil cream because it can split.
Toss the sauce with the tenderloins in the pan one more. Cook for a further five minutes.
For up to five days, keep covered in the refrigerator.
