Creamy Chicken and Mushrooms
ChefRhonda PlataDifficultyIntermediateThe title of this recipe might make you think of a casserole made with Cream of Mushroom soup, but this recipe uses fresh mushrooms, whole grain mustard, and heavy cream for a far more delicious, sophisticated, and nourishing meal with only 2 carbs per serving.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 245
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 3g1%
- Dietary Fiber 1g4%
- Protein 41g82%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Warm the oil in a skillet over medium heat and season the chicken breast with half of the salt.
Add the chicken to the pan and cook for six to eight minutes per side or until browned and almost cooked through. Add the mushrooms to the pan and cook for three to four minutes or until soft and browned.
Add the mustard to the pan, cook another minute, then add water and cream. Bring to a boil, reduce the heat down to a simmer, and simmer for two to three minutes or until the sauce has thickened. Season with the remaining salt.
Divide the chicken and sauce evenly between plates. Top with cilantro and enjoy.
Ingredients
Ingredients
Directions
Directions
Warm the oil in a skillet over medium heat and season the chicken breast with half of the salt.
Add the chicken to the pan and cook for six to eight minutes per side or until browned and almost cooked through. Add the mushrooms to the pan and cook for three to four minutes or until soft and browned.
Add the mustard to the pan, cook another minute, then add water and cream. Bring to a boil, reduce the heat down to a simmer, and simmer for two to three minutes or until the sauce has thickened. Season with the remaining salt.
Divide the chicken and sauce evenly between plates. Top with cilantro and enjoy.
