Wednesday, November 11, 2020

CREAMY CHICKEN, BACON AND MUSHROOMS

 





CREAMY CHICKEN, BACON AND MUSHROOMS

This is a fabulous and easy skillet chicken meal. Lightly breaded chicken breasts with vegetables and a delicious creamy sauce with bacon are sure to delight.  This meal is very tasty and can easily be doubled if feeding more people. 


2 large chicken breasts

6 slices bacon, diced

1/2 cup diced onion, optional (125 mL)

1 bell pepper, diced

6 oz sliced mushrooms (180 g)

1 tsp crushed garlic (5 mL)

1/4 tsp salt (1 mL)

Breading:

1/4 cup Gluten-Free Bake Mix 2, OR almond flour (375 mL)

2 tbsp Parmesan cheese (30 mL)

1/4 tsp salt (1 mL)

1/4 tsp black pepper (1 mL)

Sauce:

1 cup chicken stock (250 mL)

2 oz cream cheese (60 g)

1/2 cup white wine, OR chicken stock (125 mL)

1/2 cup heavy cream, OR low-carb milk (125 mL)

 

Cut chicken breasts longitudinally in half as if going to stuff them, but cut them right through.  Spoon breading over both sides and in large pan in light olive oil over medium heat, fry on both sides.  Turn chicken cutlets frequently until golden brown and cooked through.  Set aside. 

Breading:  In small bowl, combine Gluten-Free Bake Mix 2, OR almond flour, Parmesan cheese, salt and black pepper.

Add bacon to the pan and cook until semi-crispy.  Set aside.  In the bacon fat, cook onion, if using and bell pepper until almost tender.  Add mushrooms, garlic and salt (may not be necessary to add salt if using the full amount of commercial chicken stock); keep cooking until browned.  Set aside. 

In deep frying pan, cook chicken stock, cream cheese, white wine, OR chicken stock and cream, OR low-carb milk until cream cheese has melted and the sauce has reduced slightly.  Stir in vegetables and bacon.  Add chicken and simmer all a minute or two until the meal is heated through.

Yield:  4 servings

1 serving

355.1 calories

30.2 g protein

21.8 g fat

1.3 g fiber

7.8 g net carbs 


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