Keto chicken and mushrooms with tomato cream sauce
Ingredients
- 1½ lbs 650 g chicken breast (without skin)chicken breasts (without skin)
- salt and ground black pepper, to taste
- 1 tbsp 1 tbsp olive oil
- 2 tbsp 2 tbsp salted butter
- 3 3 garlic clove, mincedgarlic cloves, minced
- 4 oz. 110 g mushrooms, thinly sliced
- 1 cup 240 ml heavy whipping cream
- ½ cup 120 ml finely grated parmesan cheese
- 1 cup (61⁄3 oz.) 240 ml (180 g) fresh, diced tomatofresh, diced tomatoes
- fresh basil, for garnish
Per serving
Instructions
- Season the chicken breasts generously on both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Pan-sear the chicken breasts until they are golden brown and caramelized on both sides, about 4 to 5 minutes on each side. Remove from the pan and cover to keep warm.
- To the same pan, add the butter, garlic, and mushrooms, reduce the heat to medium-low, and saute until the garlic is fragrant and the mushrooms have released their liquid.
- Add the heavy cream, parmesan and diced tomatoes to the pan. Mix in and let simmer to thicken, about 10 minutes.
- Add the chicken back to the pan and cook until it is heated through and fully cooked. Taste, and add more salt and pepper, if desired.
- Plate and top with fresh basil.
Tip!
This is a full meal all on its own, but it is also really good served with shirataki noodles, zucchini noodles, or even cauliflower rice.
In order to qualify for the green keto circle, the carbs, protein and fat must be within certain percentage ranges. This is very close, but slightly higher in percentage of calories from protein than the keto standards permit. If you eat keto, this recipe is likely a good option anyway as it is very low carb and has adequate protein. You can add more fat for satiety if you find you need it.
Using a rotisserie chicken would be a quick and easy substitution.
Thanks for sharing your tip!
Awesome!