For some reason, the sauce is not as visible in this photo. It is underneath.
Made a on a previous occasion - photographed without the avocado addition. You can see how creamy it is when the sauce is brought to the top of the dish.
CHICKEN, MUSHROOMS AND BACON SKILLET DISH
Chock-full of mushrooms with bacon bits scattered throughout and topped
with delicious avocado and chopped Roma tomatoes.
Lovely served with plenty of sour cream. Use butter or olive oil if you
don’t have bacon fat – i.e. if you’re skipping the bacon in this recipe.
4 slices bacon, cooked
(reserve bacon fat)
1 lb mushrooms, sliced (0.45
kg)
1/2 tsp
salt (2 mL)
1/2 tsp
black pepper (1 mL)
3-4 cups diced cooked chicken
(750 mL-1 L)
1 tsp Montreal
2 oz regular cream cheese (60
g)
1 cup whipping cream (250 mL)
1/4 cup
chicken stock, OR water (60 mL)
(note:
if using chicken stock, reduce chicken seasoning by half or more)
1 avocado, peeled, seeded and
chopped
1/2 cup
chopped tomato (125 mL)
In
large frying pan in 1 tbsp (15 mL) bacon fat over medium heat cook mushrooms
until turning brown. While cooking,
season with salt and black pepper. Set
aside in large bowl with chopped, cooked bacon.
In
same frying pan in 1 tbsp (15 mL) bacon fat, stir-fry chicken until
heated. While cooking sprinkle with
Montreal Chicken Seasoning®. Add to mushrooms.
In
frying pan combine cream cheese, whipping cream and chicken stock, OR
water. Bring to the boil while
whisking. Stir in chicken, bacon and
mushroom mixture and cook briefly.
Sprinkle chopped avocado and tomato over the top.
Yield: 6 servings
1
serving
399.6
calories
27.8
g protein
28.9
g fat
2.1 g fiber
6.6 g net carbs
For
other great Low-Carb, Gluten-Free recipes by the team &
me: