CHICKEN PASTA CASSEROLE CREAM OF MUSHROOM RECIPES

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KETO CHICKEN MUSHROOM CASSEROLE - SUGAR-FREE MOM



Keto Chicken Mushroom Casserole - Sugar-Free Mom image

Provided by Naomi Sherman

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 11

1 pound chicken tenderloin
1/2 pound mushrooms (thickly sliced)
2 tbsp butter
2 tbsp olive oil
2 cloves garlic (crushed)
1/4 cup fresh parsley (chopped)
2 tbsp fresh thyme leaves
salt and pepper
1/2 cup chicken stock
1/2 cup heavy cream
1/4 cup sour cream

Steps:

  • Heat half of the butter and half of the olive oil in a heavy skillet.
  • Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.
  • Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
  • Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
  • Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
  • Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes.
  • Store, covered, in the refrigerator for up to 5 days.

Nutrition Facts : ServingSize 1 serving, Calories 400 kcal, CarbohydrateContent 5 g, ProteinContent 27 g, FatContent 29 g, SaturatedFatContent 14 g, CholesterolContent 96 mg, SodiumContent 242 mg, FiberContent 1 g, SugarContent 2 g

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