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Saturday, August 31, 2013


Here’s a simple supper that is high on taste. Here is something else to make with fresh mushrooms.  This does not look super-fancy, but it is very tasty.  Ginny Larsen has a post on her blog this week with quite a number of tasty-looking side dishes. Do check it out for fun! It's true that side dishes can really make or break a meal sometimes. Our carbs are good carbs and they come from veggies and lower-carb fruits. Honestly, as much as I like desserts, I do need to eat real food to feel happy with my WOE. Thought I'd share this tonight.  Hope everyone is having a great weekend! 

1/cup olive oil (60 mL)
4 large chicken breasts
Seasoning salt, to taste
2 cups sliced, fresh mushrooms (500 mL)
1 tsp crushed garlic (5 mL)
1/tsp seasoning salt (1 mL)
3/cup water (175 mL)
1 tsp dried parsley (5 mL)

In nonstick frying pan in 2 tbsp (30 mL) olive oil over medium high heat, sear chicken breasts 3 minutes on both sides.  Sprinkle lightly with seasoning salt on both sides while cooking.  Set aside.

To frying pan add remaining olive oil, mushrooms and garlic.  Toss mushrooms to coat with oil.  Cover and cook over medium heat until juices release.  Uncover and continue to cook until the mushrooms are brown. Sprinkle mushrooms with 1/4 tsp (1 mL) seasoning salt. Add water and parsley.  Add chicken breasts.  Cover and continue to cook 8 to 12 minutes, or until chicken is cooked through.  Check at 8 minutes to prevent overcooking the chicken.

Variation:  Chicken and Mushrooms in White Wine: Instead of water, use 1/cup (125 mL) dry white wine and add 1/cup (125 mL) chicken stock.  Reduce liquid to desired amount once chicken has been removed from the pan.  (1.9 g carbs)

Yield:  4 servings
1 serving
259.8 calories
28.1 g protein
15.1 g fat

1.5 g net carbs