Chicken in Creamy Mushroom Garlic Sauce, LCHF
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- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 281.6
- Total Fat: 19.3 g
- Cholesterol: 113.2 mg
- Sodium: 704.5 mg
- Total Carbs: 2.7 g
- Dietary Fiber: 0.4 g
- Protein: 27.3 g
View full nutritional breakdown of Chicken in Creamy Mushroom Garlic Sauce, LCHF calories by ingredient
Submitted by: WILDANGEL72
IntroductionLean protein in a rich sauce for LCHF/ketogenic eating plans. Goes great with grilled summer squash and a side salad. Lean protein in a rich sauce for LCHF/ketogenic eating plans. Goes great with grilled summer squash and a side salad.
Number of Servings: 6
1.5 lb pkg boneless skinless chicken breast tenderloin
5 oz cream cheese
4 tbsp. heavy whipping cream
2 tsp minced or finely diced garlic
2-3 sprigs (appr 1 tsp) fresh thyme leaves
1 oz white wine
2 tbsp. butter, unsalted
4 slices bacon
1 cup fresh spinach, whole baby leaves
8 medium-sized fresh mushrooms, sliced
1/2 cup chicken broth (or water w/chicken base)
2 tbsp. shredded parmesan cheese (optional garnish)
Use a small amount of the white wine to deglaze the plate or pan you cook the bacon in, and add all that flavor into your skillet with the rest of the wine.
Cook bacon and set aside to cool, reserving the fat. In very large skillet pan sear the chicken tenderloins in the reserved bacon fat. While chicken is cooking, add butter and mushrooms to separate sauce pan. Sear and sautee mushrooms till they begin to brown, then reduce the heat to low. Stirring frequently, keeping heat low, add cream cheese and chicken broth. Simmer till cream cheese melts and sauce becomes smooth. Add heavy whipping cream, thyme, and garlic. Continue to simmer over low heat till well incorporated and smooth; heating too high will cause curdling.) When chicken is browned and almost completely done, add the white wine to the skillet to deglaze; agitated slightly with spatula to free all the carmelization/browning flavors from the bottom of skillet. Reduce heat to low/medium-low and slowly stir in cream sauce, carefully turning chicken pieces to coat. Add spinach leaves and simmer over low to medium-low heat for appr 5 minutes, stirring occasionally. Chicken should be cooked through and spinach should be wilted but still bright and green. Crumble the cooled bacon while cooking time completes. Divide into 6 servings of 2 pieces chicken each, and top with equal portions of sauce and mushrooms. Top each serving with a sprinkle of parmesan and crumbled bacon.
of 2 pieces each.
of 2 pieces each.