Keto Chicken And Mushroom

Keto Chicken And Mushroom

Keto Chicken And Mushroom. A quick and simple one-pan keto chicken and mushroom casserole is the ideal low-carb supper!

AuthorHolly CookCategory

Keto Chicken And Mushroom. A quick and simple one-pan keto chicken and mushroom casserole is the ideal low-carb supper!

Keto Chicken And Mushroom
Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
 Chicken tenderloin weighing 1 lb.
 1/2 pound of thickly sliced mushrooms
 2 teaspoons of butter
 20 ml of olive oil
 smashed two garlic cloves
 1/4 cup chopped fresh parsley
 2 tablespoons of thyme leaves, fresh
 Pepper and salt
 0.5 cups of chicken stock
 1.5 cups thick cream
 1/4 cup of sour cream
1

A large, heavy skillet set over medium-high heat should be heated with half the butter and half the olive oil.

2

The chicken tenders should be seasoned before being seared in batches until both sides are browned. Take out of skillet and place aside.

3

Cook the mushrooms in the remaining butter and oil in the skillet until they are browned and crispy.

4

Deglaze the pan by adding the garlic, herbs, and chicken stock and scraping up all of the tasty bits from the bottom.

5

Once the sauce begins to thicken, stir in the cream and sour cream. Never boil cream because it can split.

6

Toss the sauce with the tenderloins in the pan one more. Cook for a further five minutes.

7

For up to five days, keep covered in the refrigerator.

Ingredients

 Chicken tenderloin weighing 1 lb.
 1/2 pound of thickly sliced mushrooms
 2 teaspoons of butter
 20 ml of olive oil
 smashed two garlic cloves
 1/4 cup chopped fresh parsley
 2 tablespoons of thyme leaves, fresh
 Pepper and salt
 0.5 cups of chicken stock
 1.5 cups thick cream
 1/4 cup of sour cream

Directions

1

A large, heavy skillet set over medium-high heat should be heated with half the butter and half the olive oil.

2

The chicken tenders should be seasoned before being seared in batches until both sides are browned. Take out of skillet and place aside.

3

Cook the mushrooms in the remaining butter and oil in the skillet until they are browned and crispy.

4

Deglaze the pan by adding the garlic, herbs, and chicken stock and scraping up all of the tasty bits from the bottom.

5

Once the sauce begins to thicken, stir in the cream and sour cream. Never boil cream because it can split.

6

Toss the sauce with the tenderloins in the pan one more. Cook for a further five minutes.

7

For up to five days, keep covered in the refrigerator.

Keto Chicken And Mushroom

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