Sauteed chicken with mushrooms and cream
Sauteed Chicken With Mushrooms and Cream is a gluten-free, primal, and ketogenic recipe. It covers 19% of your daily requirements of vitamins and minerals. This main course dish is best made in approximately 45 minutes and serves 4. It is a satisfying option for those following a specific dietary lifestyle.
Ingredients
chicken pieces
771.11 g
mushroom
192 ml
butter
3 Tbsps
olive oil
1 Tbsp
salt
4 servings
black pepper
4 servings
white wine
120 ml
cream
59.5 ml
Method
- Rinse the chicken in cool water, then pat dry with clean paper towels
- Set a heavy-bottomed frying pan over moderately-high heat
- Add 2 tablespoons of butter and 1 tablespoon of olive oil to pan
- When very hot (but not smoking) place the chicken pieces skin-side down and season with salt and pepper
- Saute for 5-6 minutes, basting with the juices and fat, until underside is browned.
- Turn pieces over, season again with salt and pepper, and saute the same way for an additional 5-6 minutes, or until juices run clear.
- While the chicken is cooking, in a separate pan saute the mushrooms in 1 tablespoon butter, remove to a plate when finished browning
- When chicken is finished cooking, remove to a warm plate
- Rapidly spoon all but a tablespoon of fat out of the pan.
- Add the 1/2 cup of wine to deglaze the pan, scraping the sides and bottom to incorporate all the seasoning into the liquid. Deglaze until the alcohol has burned off
- Add cream and mushrooms to the deglazing sauce and incorporate; boil down rapidly for a minute or two, or until the sauce starts to thicken
- Add the chicken and baste with the sauce and mushrooms.
- Cover and simmer 2-3 minutes to bring chicken back up to a hot temperature
- Season again if necessary with salt and pepper
Nutrition:
Carbs
4 g
Fat
46 g
Protein
39 g
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