Acomforting food for cold nights, this creamed chicken is delicious on its own, or serve it on toast points made from low carb bread.
PREP TIME: 10 MINUTES • COOK TIME: 25 MINUTES
4 SERVINGS
1. Season the chicken with salt, pepper, and thyme. Heat 2 tablespoons of the butter in a skillet until the foam subsides. Add the chicken and cook over medium-high heat for about 3 minutes, until light golden.
2. Add the mushrooms and cook for 2 minutes, stirring occasionally. Transfer the chicken-mushroom mixture to a plate and keep warm.
3. Melt the remaining 1 tablespoon of butter in the skillet over medium heat. Add the shallots and cook for 2 minutes. Stir in the wine and broth, scraping up any browned bits from the bottom of the pan, and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the cream and gently simmer for 5 minutes.
4. Return the chicken-mushroom mixture to the skillet, stir in the parsley, and heat through. Serve immediately.
PER SERVING
carbs: 5 grams; Net Carbs: 4.5 grams;
fiber: 0.5 gram; protein: 42 grams; fat: 26 grams; calories: 447
PHASES 1–4