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CREAMY MUSHROOM CHICKEN

CREAMY MUSHROOM CHICKEN
This recipe is so delicious! It will rival your favorite restaurant dish, yet is so easy. This is a maintenance or special occasion recipe due to the amount of heavy cream in this recipe, so portion sizes are not exact.

Plan: (Maintenance)

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Serving information: Make 4-5 servings, depending on the size of the chicken breasts, and one serving covers your protein and fat for one meal.

CREAMY MUSHROOM CHICKEN

This recipe is so delicious! It will rival your favorite restaurant dish, yet is so easy. This is a maintenance or special occasion recipe due to the amount of heavy cream in this recipe, so portion sizes are not exact.

INGREDIENTS

  • 4 boneless Chicken breasts
  • 2 Tbsp avocado oil
  • Pink Himalayan salt and black pepper, to taste
  • 2 Tbsp Kerry Gold butter
  • 8-oz sliced mushrooms (can use more)
  • 3 cloves garlic, minced
  • 1 tsp. oregano
  • 1/2 tsp. dried thyme
  • Juice of 1/2-1 lemon, to taste
  • 1-1/2 cups heavy cream

INSTRUCTIONS

  1. Heat avocado oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper and place them in the skillet.
  2. Brown chicken for 2-3 minutes, then reduce the heat to medium-low and continue cooking until well-caramelized. Turn chicken over and brown until internal temperature reaches 160˚F. If the breasts are large, you may want to place a lid partially on the skillet and lower the heat to allow them to cook without burning. Remove chicken and set aside when done.
  3. Add the butter, loosening the pan of the brown bits. Add mushrooms and sauté until browned. Add garlic, oregano and thyme and sauté for one minute. Add cream and stir well.
  4. Add lemon juice and bring to a simmer for 5 minutes. Adjust salt and pepper, to taste. Add chicken back into pan, along with any juices, mix well and simmer for another 5 minutes until sauce has thickened.