I cooked an awesome chicken & mushroom sauce recipe that was to die for. Of course I did modify it a touch (more mushrooms, garlic & wine) but either way, it is awesome. If you are looking for a low carb recipe, this will fit the bill at under 5 carbs per serving. If you are just looking for a chicken w/ mushroom recipe, this will do it too.Here is the original recipe:
Chicken with Mushroom Cream Sauce
· 4 boneless chicken breasts
· 1 teaspoon dried basil
· 1 teaspoon dried thyme, ground
· 1 teaspoon salt
· 2 tablespoons olive oil
· 3 cups mushrooms, sliced
· 1/2 teaspoon garlic, minced
· 1 tablespoon olive oil
· 1/4 cup white wine
· 1/2 cup heavy cream
· 1 tablespoon cornstarch · 2 tablespoons cold water
Pound chicken breasts with a meat mallet to flaten.
Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, sauté chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
· 1 teaspoon dried basil
· 1 teaspoon dried thyme, ground
· 1 teaspoon salt
· 2 tablespoons olive oil
· 3 cups mushrooms, sliced
· 1/2 teaspoon garlic, minced
· 1 tablespoon olive oil
· 1/4 cup white wine
· 1/2 cup heavy cream
· 1 tablespoon cornstarch · 2 tablespoons cold water
Pound chicken breasts with a meat mallet to flaten.
Sprinkle chicken breasts with salt, basil and thyme. Using a large saucepan over low heat, sauté chicken breasts in olive oil until juices run clear -- approximately 10-15 minutes. Turn heat off, cover with lid and allow chicken to remain in pan for 10 minutes.
In a small saucepan sauté mushrooms in olive oil. Add minced garlic and wine. Remove chicken from large saucepan to a plate.
Place mushroom mixture in large saucepan and stir to loosen brown bits from bottom of pan. Allow mushrooms to simmer approximately 2 minutes.
Add heavy cream. In a small cup, dissolve cornstarch with cold water and add to cream. Heat and stir until sauce thickens.
Place chicken breasts back in pan and spoon sauce over chicken. Allow chicken to reheat. Serve immediately.
Now for my modifications:
I picked up a 1# cello package of whole mushrooms (according to conversions, 3 Cups = 10 oz.). I used 2 large cloves of garlic, think a 3rd would have been better (fresh garlic isn’t bitter, remember that). I doubled up on the wine and cream. I didn’t have corn starch so I substituted with Wondera Flour. Substitute for corn starch is 1 to 2. So I used 4 Tablespoons Wondera and 4 Tablespoons water. Also, everything cooked in the same pan, so as the chicken finished (several rounds) it went into a Pyrex pan in the oven at 170 degrees.
I picked up a 1# cello package of whole mushrooms (according to conversions, 3 Cups = 10 oz.). I used 2 large cloves of garlic, think a 3rd would have been better (fresh garlic isn’t bitter, remember that). I doubled up on the wine and cream. I didn’t have corn starch so I substituted with Wondera Flour. Substitute for corn starch is 1 to 2. So I used 4 Tablespoons Wondera and 4 Tablespoons water. Also, everything cooked in the same pan, so as the chicken finished (several rounds) it went into a Pyrex pan in the oven at 170 degrees.
Also, once the chicken breast were pounded out, they were easier to handle if they were cut in half before cooking. (also stretched the servings for those that need it to go further.)
For those not watching carbs, my son had his over rice. Another suggestion would be to have it over your favorite noodle\pasta. Personally, I had a huge salad made of romaine, tomato & avocado.
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