Try this delicious meal as part of an LCHF (low carb high fat) diet. Recipe by dietician and founder of Eat Play Thrive Vicky Kuriel.
Preheat the oven to 200C
Heat an oven-proof frypan over medium-high heat and melt the butter
Add the chicken and brown on both sides. Remove from the pan and set aside
Add the garlic and mushrooms to the pan and cook stirring occasionally for about 5 minutes. Stir in the stock and herbs and then return the chicken to the pan
Place in the oven for about 30 minutes or until completely cooked through
Remove the chicken and again set it aside
Add the cream, Parmesan and mustard to the frypan and heat on the stove top stirring. Bring to a simmer and continue to stir allowing the sauce to thicken (approximately 5 minutes)
Serve the chicken on a bed of fresh rocket and cauliflower rice, topped with the delicious creamy mushroom sauce
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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