Make sure you read this recipe all the way through before cooking, so you don't accidentally throw your pan in the sink halfway through! Notice that this serves two, so you will need to increase it if you are a larger family.
Optional: low carb zucchini noodles are great with this!
Optional: substitute vegetables for mushrooms
Chicken in Mushroom and Cream Sauce
8 ounces mushrooms, wiped with a damp paper towel to clean, and sliced
1/2 medium sweet/yellow onion or a few shallots, diced
2 medium cloves garlic, minced
3-4 Tablespoons butter, grass-fed best
1 Tablespoon white wine, or chicken broth
1 cup cream, grass-fed best
1/4 teaspoon oregano
1 fresh twig of thyme (de-twigged) or lemon thyme (preferred), or 1/2 teaspoon dried
salt and pepper
Large saucepan with lid
Salt and pepper your chicken, and keep handy. Melt 2 tablespoons of butter in a large saucepan, then add onions and garlic. Cook over medium heat for 2 or 3 minutes. Add mushrooms, stirring constantly. Add wine or broth, and if it looks dry, add more butter (try 1 tablespoon). Stir. Remove mix from pan.
Melt 1 tablespoon of butter in pan. Keep it on medium heat. Using a wooden spoon, scrape bottom cooked bits in pan into the butter. Add chicken and brown 1-2 minutes, flip and brown the other side 1-2 minutes. Lower the heat to medium and add mushroom mixture back in. Stir together then cover and cook until cooked-> 5 minutes or so for boneless breasts, longer for bone-in or thicker thigh meat. Cook until just cooked through (no pink) to avoid getting tough.
When cooked, remove the chicken onto a clean plate (not the one you used when it was raw). Add cream into pan, and increase heat a little to bring to a boil, stirring constantly. Cook a little longer to reduce the cream. When it's thickened to your liking, add the seasonings and salt and pepper. Taste to adjust seasonings and serve!