SMOTHERED CHICKE…ON AND MUSHROOMS
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 cups sliced mushrooms (any type you prefer)
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons butter
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Start by seasoning the chicken breasts with salt and pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until they are cooked through and have a golden brown crust. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the butter and minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant.
- Add the sliced mushrooms to the skillet and cook for 5-7 minutes until they are tender and have released their moisture.
- Stir in the heavy cream, chicken broth, dried thyme, dried rosemary, salt, and pepper. Simmer for 5-7 minutes or until the sauce thickens slightly.
- Return the cooked chicken breasts to the skillet and let them simmer in the mushroom gravy for an additional 5-10 minutes, or until they are heated through and fully coated with the sauce.
- Garnish with freshly chopped parsley before serving.
- Serve the keto smothered chicken and mushrooms hot, either on its own or with your choice of low-carb side dishes like cauliflower rice, steamed vegetables, or a green salad.
