Low Carb Keto Recipe for Creamy Dreamy Mushroom Chicken
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Boneless Chicken Cutlets*
  • ½ Teaspoon of Ground Sage
  • Salt & Pepper to Taste
  • 2 Tablespoons of Avocado Oil
  • 12 Ounces of White Button Mushrooms, Sliced
  • ½ Cup of Sour Cream
  • Tablespoon of Xanthan Gum
  • Teaspoon of Dijon Mustard
  • ½ Cup of White Cooking Wine
  • Chopped Fresh Parsley, Optional
  • Vegetable Cooking Spray
Instructions
  1. Preheat oven to 350 degrees.
  2. *If the chicken breasts are thick, pound them until thinner and make sure all breasts are the same size. Now sprinkle chicken breasts with salt and pepper to taste and add the sage to them as well.
  3. Place a skillet over medium high heat and add avocado oil. Swirl the pan to coat.
  4. Add chicken breasts and cook until brown. About 5 minutes per side.
  5. Spray a glass baking dish with vegetable cooking spray and add in the chicken. Add mushrooms onto the top of the breasts evenly.
  6. In a bowl, combine the Xanthan Gum, Dijon mustard and sour cream.
  7. Add the white cooking wine to the skillet and bring to a boil for 1 minute. Remove from the heat and add in the Xanthan Gum mixture. Add parsley (if using) and blend well. Pour over the chicken breasts.
  8. Bake uncovered, until the chicken is cooked through and the sauce is bubbly - about 25 minutes.
  9. Each serving is only 5 Net Carbs. Additional Nutritional Information is below. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/low-carb-keto-recipe-creamy-dreamy-mushroom-chicken/