Tuesday, August 16, 2011

Chicken with Mushroom Cream Sauce (sugar free • gluten free • low carb)



This is comfort food to me.  This is an easy recipe that you can whip up quickly and will taste like you worked much harder on it.  It's great for company too.  The sauce doesn't get quite as thick as if it had flour in it, but it's nice and creamy and tastes delicious.  You won't miss the flour at all!

Start off heating up 1/2 stick of butter.  Toss in a chopped up yellow onion and saute for a few minutes.



Add about 10 oz off sliced baby bella mushrooms, parsley, oregano and basil and continue to saute for another 10 minutes, until the mushrooms are nice and browned.  Feel free to add butter if your mushrooms are soaking it all up.



Then deglaze your pan with either a dry white wine or apple cider vinegar.  I prefer the dry white wine, but either works...  Add in your cream and turn up the heat to bring to boil. Add salt and pepper to taste.



Heat up butter in another skillet and drop in your chicken.



Once sauce comes to a boil, reduce hit and simmer for 15 minutes, stirring occasionally.



Cook up those chickens nice and browned.



Once your sauce is thick enough to stick well to your spoon, it's ready! 



Plate chicken, and cover with sauce.




CHICKEN WITH MUSHROOM CREAM SAUCE
(sugar free • gluten free • low carb)

Ingredients:

  • 1/4 C (1/2 stick) Butter
  • 1 small to medium Yellow Onion, chopped small
  • 10 oz Baby Bella Mushrooms
  • 1 tsp chopped fresh Parsley
  • 1 tsp chopped fresh Oregano
  • 1 tsp chopped fresh Basil
  • 1 C Heavy Cream 
  • 3/4 C Dry White Wine (or Apple Cider Vinegar, but it will have a stronger taste)
  • 4 Chicken Breasts, pounded down and flattened
  • Salt to taste
  • Pepper to taste


Directions:

  1. Heat Butter in skillet and add chopped onion, saute for a few minutes.
  2. Add Sliced mushrooms, parsley, oregano and basil to pan.  Continue to saute for another 10 minutes, or until mushrooms are nice and browned.
  3. Add in the Wine or Vinegar and stir to deglaze pan.  
  4. Slow stir in cream.  
  5. Add Salt and Pepper to taste.
  6. Turn up heat to bring to a boil.
  7. Heat up more butter over medium high in another skillet for chicken.
  8. Once sauce is boiling, reduce heat to bring to a simmer.  Simmer for 10 - 15 minutes, stirring occasionally until sauce is creamy and sticks to your spoon.
  9. Salt and pepper chicken and add to skillet, cook till browned on both sides and cooked through.  This usually takes me 6-7 minutes per side.
  10. Once chicken and sauce are finished, plate your chicken and spoon the sauce over the top.
  11. Enjoy!


This sauce is also delicious served over grilled chicken!  I like making extra and bringing it to work for lunch the next day heated up in my toaster oven.

This post is part of the Nourishing Gourmet's Pennywise Platter, Food Renegade's Fight Back Friday, the Healthy Home Economist's Monday Mania and Real Food Forager's Fat Tuesday.

3 comments:

Lil' Woman said...

I don't like mushrooms but the chicken sure looks tasty! :)

Sarah Smith said...

Mmmm, you're making my mouth water and it's not even 7am yet!

Jill said...

This looks so good! I hope you come and share it at FAT TUESDAY!

http://realfoodforager.com/2011/08/fat-tuesday-august-23-2011/