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Saturday, July 13, 2013



This is an incredibly flavorful recipe that once you've made it, you’ll probably make it again and again.  Definitely counts as comfort food!  Serve with cauli-mash or my Veggie Au Gratin Casserole.   I need to make this again.  You can add a bit of turmeric to the mushroom soup.  Turmeric is a wonderful anti-inflammatory spice.

4 chicken breasts
1 tbsp butter (15 mL)
2 tbsp olive oil (30 mL)
1 onion, sliced
11/4  cups canned, sliced mushrooms (300 mL)
1 clove of garlic, minced
Condensed Cream of Mushroom Soup, (Homemade soup - Please click the highlighted text and scroll down past the crepes.  Thank you!)
  page___ (use 1/2  tsp (2 mL) xanthan gum or a bit of arrowroot powder or cornstarch)
2/3  cup water (150 mL)
1/2  tsp dried thyme (2 mL)
1/4  tsp dried rosemary (1 mL)
1/4  cup half and half (60 mL)
Salt and pepper, to taste

In large, nonstick skillet, brown chicken in butter on both sides over medium high heat.  Remove and set aside.  In olive oil, stir-fry onion over medium heat until translucent and turning brown.  Add mushrooms and stir-fry 4 minutes.  Add garlic and stir-fry 30 seconds to 1 minute.

Add Condensed Mushroom Soup, page___ and water, thyme and rosemary.  Add chicken and cook covered over low heat 30 to 40 minutes, or until internal temperature of chicken registers 165°F (74°C).  Remove smaller pieces of chicken first and test the internal temperature with an instant-read thermometer (overcooking chicken makes it less tender).  Stir in half and half and salt and pepper, to taste.  When all chicken has been removed (place in covered dish in warm oven that has been switched off).  Cook mushroom sauce until thickened as desired.

Yield:  4 servings
1 serving
478.7 calories
32.5 g protein
34.7 g fat
7.7 g carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:

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