Creamy Chicken and Mushroom

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Recipe by Naomi Sherman
Servings

4

serves
Net Carbs

4.9

grams
Protein

65.6

grams
Fat

42.4

grams

I’m starting to think that we have a new hiring criteria in my husband’s company.

I mean, experience and skills are all well and good but do you have a veggie garden? Fruit trees? Do you fish on the weekend? Have you got a smoker?

It seems like every contractor has started bringing me produce from their gardens to cook with, and I’m 100% okay with that.

One of our tradies bought a huge bag of fresh mushrooms this week so I honoured them by creating this fabulous Creamy Chicken and Mushroom dish.

As a bonus, and by request, I made the sauce again last night and served it over fame-grilled steaks.
Just wait a moment while I wipe my drool from the keypad.

Try it yourself and tell me I’m wrong.

You might have to get your mushrooms the boring way, from the supermarket, but it will still taste incredible.
Promise.

Make it. Post it. Tag me.
Enjoy!

Ingredients

  • 4 chicken breasts, skin off

  • Salt and pepper to taste

  • 3/4 teaspoon of garlic powder

  • 1 tablespoon of olive oil or ghee

  • 1 tablespoon of butter

  • 100 grams of sliced mushrooms

  • 2 teaspoons of crushed garlic

  • 1 medium red onion, finely chopped

  • 1 cup of baby spinach leaves

  • 3/4 cup of chicken broth

  • 1 cup of cream

  • 60 grams of cream cheese

Directions

  • Slice your chicken breasts diagonally into two pieces each.
  • Heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder, salt and pepper, and cook for approx 4 minutes on each side, until golden and browned.
  • Remove chicken from your pan and set aside.
  • Place butter in the pan and hear over medium heat until melted.
  • Add sliced mushrooms and cook until browned and caramelised.
  • Add the garlic and onion and cook until softened and fragrant, about one minute.
  • Toss the baby spinach in and wilt.
  • Pour in the chicken stock, and allow to reduce a little.
  • Whisk in the cream cheese and then add the cream.
  • Reduce heat to medium-low and simmer for a few minutes.
  • Nestle the chicken breasts back into the sauce and allow to heat through.
  • Serve with a sprinkle of parsley or fresh thyme.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories683
  • % Daily Value *
  • Total Fat 42.4g 66%
    • Total Carbohydrate 4.9g 2%
      • Protein 65.6g 132%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.