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Saturday, April 23, 2016

CHICKEN AND MUSHROOMS IN LEMON GARLIC CREAMY SAUCE






BEFORE GOING IN THE OVEN!


CHICKEN AND MUSHROOMS IN LEMON GARLIC CREAMY SAUCE

Incredibly delicious meal.  I loved the substantial tangy sauce  (from the garlic and lemon juice) with all the mushrooms in it.  This is definitely a recipe I look forward to making again soon!  This is a particularly easy recipe too, which makes it even more attractive.  I like easy in case you haven't noticed that before!  Like most people out there, I'm so busy most days that easy, uncomplicated recipes are always most welcome.

2 tbsp bacon fat (30 mL)
3 or 4 large chicken breasts
  (weight: 3.2 lbs; 1.45 kg)
Seasoning salt, to taste
Black pepper, to taste
1 tbsp bacon fat (15 mL)
1 lb mushrooms, sliced (0.45 kg)
Light sprinkle of seasoning salt
Lemon Garlic Creamy Sauce:
4 oz regular cream cheese (125 g)
1/cup chopped onion (60 mL)
1 cup chicken stock (250 mL)
1/cup whipping cream (125 mL)
2 tbsp lemon juice (30 mL)
1 tbsp crushed garlic (15 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/tsp paprika (2 mL)
1/tsp turmeric (2 mL)
1/tsp salt (2 mL)
Chopped parsley for garnish (optional)

Preheat the oven to 375°F (190°C). 

Pound chicken breasts flat to about 1/2 –inch (1.3 cm).  In frying pan, in 1 tbsp (15 mL) bacon fat over medium heat, fry half the chicken breasts 3 minutes on both sides to brown. While cooking, sprinkle with seasoning salt and black pepper, to taste. Repeat with remaining 1 tbsp (15 mL) bacon fat and chicken breasts. Place cooked chicken in 9 x 13-inch (2 L) casserole dish.  In same frying pan in 1 tbsp (15 mL) bacon fat, fry mushrooms until starting to turn brown and sprinkle lightly with your favorite seasoning salt.  Spread over top of the chicken.

In food processor, process cream cheese and onion.  Add chicken stock, whipping cream, lemon juice, garlic, cornstarch, OR arrowroot powder, paprika, turmeric and salt.  Pour into frying pan and bring to boil; reduce sauce until it is as thick as you would like it.  Pour over chicken and mushrooms.  Bake 20 to 30 minutes, depending on the thickness of the chicken breasts.  Cut through the chicken and make sure it is white throughout.  Serve and garnish with chopped parsley, if desired.

Yield:  4 servings
1 serving
698.3 calories
93.8 g protein
29.5 g fat
1.8 g fiber
9.3 g net carbs

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

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