Creamed Chicken With Mushrooms Atkins 45 Net Carbs Recipes

CREAMED CHICKEN WITH MUSHROOMS - ATKINS - 4.5 NET CARBS

Steps:

• Season chicken with salt, pepper, and thyme.
• Heat 2 tbsp butter in skillet until foam subsides. Add chicken and cook over med-high heat for about 3 min, until light golden.
• Add mushrooms, cook for 2 min, stirring occasionally.
• Transfer mixture to plate and keep warm.
• Melt remaining 1 tbsp butter in skillet over med heat.
• Add shallots and cook 2 minute.
• Stir in wine and broth, scraping up browned bits from bottom of pan and bring to a boil.
• Reduce heat and simmer 5 minute
• Add cream and gently simmer 5 minute.
• Return chicken/mushroom mixture to skillet, stir in parsley, and heat through. Serve immediately.

CREAMY MUSHROOM AND BROCCOLI CHICKEN (ATKINS-FRIENDLY)

Steps:

• Season chicken well with salt, pepper, paprika, oregano and basil.
• Brown and cook the chicken breasts in oil on both sides until juices run clear and chicken is cooked through. Place the cooked chicken in a serving dish with high sides (to catch the sauce).
• In the same skillet, saute the onions, garlic and fresh mushrooms until onions are soft (about 4-5 minutes).
• Add broccoli florets, cream and mustard and bring to a boil. Reduce heat to low, cover and simmer for 5-6 minutes or until broccoli is crisp-tender and cream sauce is thickened. Remove from heat and stir in 1/2 cup Parmesan cheese.
• Pour the sauce over chicken in serving dish.
• Sprinkle with minced, fresh parsley.

CREAMED CHICKEN AND MUSHROOMS

Steps:

• In a small saucepan, saute mushrooms in butter until tender. Stir in the flour, parsley, salt, paprika and nutmeg until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in chicken. Cook 2 minutes longer or until heated through. Serve over rice.

CREAMY BAKED CHICKEN AND MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Season chicken breasts with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat. Add onion and cook until it is semi-transparent, about 5 minutes. Add parsley and stir until coated. Place chicken in the skillet and brown, about 5 minutes per side. Add poultry seasoning and cayenne, making sure chicken is coated. Transfer chicken to a 9x13-inch dish. Cover with mushrooms and set aside on a warming plate.
• Combine soup, heavy cream, and buttermilk in a mixing bowl. Add the onion mixture and combine. Pour over the chicken. Cover the tops with Swiss cheese, making sure all areas are covered.
• Bake in the preheated oven until chicken is no longer pink in the center, about 1 hour and 35 minutes. Remove from the oven and let stand for 15 minutes.

LOW-CARB CREAM OF MUSHROOM SOUP

Steps:

• Melt butter in a large, heavy saucepan over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, about 10 minutes. Add salt, pepper, and thyme; cook and stir until combined, about 1 minute. Stir in chicken broth, heavy cream, and cream cheese. Reduce heat to a low simmer and pour in sherry. Cook, stirring constantly, until flavors are well incorporated, about 45 minutes.