SKILLET CHICKEN & MUSHROOMS - LOW CARB

Chicken and Mushrooms are a classic pairing that just seems meant to be amiright?  I
 guess some of you mushroom haters would disagree – but otherwise I’m hoping the rest of you are still with me!

Growing up my brother hated mushrooms to an extreme degree, so my mom rarely cooked with them.  It was unfortunate for me, because I’ve always loved mushrooms, so when I got old enough to do my own cooking, I started experimenting with all of the delicious ways they could be prepared.

I’m grateful that Hungry Jr. is like me and not my brother, he is a big fan of mushrooms – especially any time they are fried in butter.

!Which makes this easy skillet chicken & mushrooms recipe a hit at our house every time

I typically use tarragon in this recipe when I make it, but this summer I experimented with savory and it was a completely different flavor that we really loved.

If you can’t find the savory though, tarragon, or almost any other fresh herb (basil, oregano, thyme, or even dill) will work great in this versatile chicken recipe.

With just a few delicious whole food ingredients, this recipe is not only low carb and keto friendly, but dairy free, egg free, and nut free – not to mention Paleo and Whole 30 approved as well!

As far as serving suggestions go, I probably don’t have to tell you that this skillet chicken & mushrooms recipe is amazing served over my “Better than Potatoes” Cheesy Cauliflower Puree, but I’ll say it anyway!

Doooooooo iiiiittt!

Unless cauliflower is still super expensive where you are – then I recommend the Cheesy Ranch Roasted Broccoli and/or Pan Roasted Radishes as perfectly acceptable low carb side dishes!

Whatever you serve it with, this low carb skillet chicken & mushrooms recipe is sure to be a hit – unless someone in your family is a fungi-phobe like my brother.

In which case I highly recommend my Easy Paprika Chicken with Sour Cream Gravy instead – it’s also delicious and totally mushroom free!

INGREDIENTS

• ¼ cup butter
• 2 cups mushrooms, sliced
• Four large chicken thighs
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ cup water
• 1 teaspoon Dijon mustard
• 1 tablespoon Summer savory or fresh tarragon, chopped

INSTRUCTIONS

1. Season the chicken thighs with salt, pepper, onion powder, and garlic powder.
2. Melt 1 tablespoon of the butter in a heavy bottomed sauté pan, preferably cast-iron.
3. Sear the chicken thighs on both sides until golden brown - about three or four minutes per side. Remove the chicken thighs from the pan.
4. Add the remaining 3 tablespoons of butter to the pan and melt. Add the mushrooms to the pan and cook until golden brown, stirring as little as possible for about 4-5 minutes.

1. Add the water and Dijon mustard to the pan, and stir to deglaze.
2. Add the chicken thighs back to the pan, skin side up.
3. Cover and simmer for 15 minutes until the chicken is cooked through.
4. Stir in the fresh herbs and let it sit for five minutes before serving. Serve hot.

NOTES

Approx nutrition info per serving: 447 calories, 31g fat, 1g net carbs, 37g protein

soup recipes

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honey soy chicken kabobs

Today’s recipe is a simple Citrus Honey Soy Marinade that satisfies a hungry family or a great party platter. Marinate it over Chicken Kabobs for the ideal easy summer grilling dinner....

Hi, all! Hope you had a great Easter weekend! The weather has been beautiful here and it’s time to get the garden together in furious fashion. With spring cleaning, gardening, and Easter all 

converging, simple meals have been the menu lately. You really can’t beat grilling for easy dinners.

 I love to fire up the grill any time of year and definitely don’t wait till the summer. Today’s recipe is a very simple Citrus  Marinade that will satisfy a hungry family. I know that whenever I find something to satisfy both of my biggest critics, it’s a home-run at our house.

 This marinade is perfect for chicken and pork dishes. I will bet that it is awesome with salmon as well, although I have never used it.

If you want to make chicken kabobs with this marinade, cut your meat and vegetables about 1 – 1.5 inches thick. The key is to keep the thickness even. You can use any vegetables you like such as red or green pepper, onions, and mushrooms. Generous pineapple chunks are beautiful when grilled as well. I absolutely love grilled pineapple because of how the grill caramelizes the pineapple edges slightly.

Citrus  Marinade

• 1.5 tbsp vegetable oil
• 3 tbsp tomato paste
• 1/2 cup low sodium soy sauce
• 1/3 cup honey
• 1/2 cup pineapple juice
• 1/2 tsp ground ginger

Whisk all ingredients together in a small bowl. Pour over chicken or pork. Marinate for 2 hours or overnight.

Do you think any season is good for grilling or do you wait until the warmer months? How do you keep it all together making great meals when your family’s schedule is so busy? Let me know in the comments below.

Have a Great Day!

Like this Recipe? Check out these great ideas –

Asian Broccoli Slaw with Ginger Peanut Dressing

Warm Broccoli Cheddar Dip and Wrapping Party

grilled chicken recipe

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Try the Cooking Light Diet : Healthy Chicken Breast Recipes

Weight loss starts in the kitchen. Try the Cooking Light Diet

Boneless chicken breasts continue to balloon in size, from what was a standard 5 to 6 ounces each to nearly 8 ounces. While the meat is lean, that extra weight adds up: A 6-ounce breast has 182 calories and 4 grams of fat; an 8-ounce breast has 243 calories and 5 grams of fat. Trim off extra meat in ½-inch-thick strips, leaving the breast slightly bigger than your palm. Use trimmings in stir-fries, or bake into crispy breaded tenders. Individually portioned breasts tend to be smaller—Perdue Perfect Portions breasts weigh in at about 5 ounces each. Here, find 50 ways to take chicken breasts to the next level.

Cooking Light Diet

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Chicken Dinner Recipes Food ..recipes using a favorite weeknight staple : chicken breasts

Use skinless, boneless chicken breasts for all recipes (small = 6 ounces; large = 12 ounces). 1. Basic Sauteed: Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover; cook 3 more minutes. 2. Lemon-Thyme: Cook Basic Sauteed Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs; turn the chicken to coat.

3. Blue Cheese–Shallot: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken; top with blue cheese.

4. Hoisin-Plum: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add 1/2 cup chicken broth and 1/4 cup hoisin sauce; simmer 5 minutes. Stir in the juice of 1 lime; pour over the chicken.

5. Apple-Mustard: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add 3/4 cup chicken broth; simmer until reduced by half. Stir in 1 tablespoon grainy mustard; pour over the chicken.

6. Stuffed: Mix 3/4 cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts; fill with the cheese. Cook as for Basic Sauteed Chicken (No. 1).

7. Saltimbocca: Make Basic Sauteed Chicken (No. 1), topping each breast with2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.

8. Mushroom: Make Basic Sauteed Chicken (No. 1); remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add 3/4 cup red wine and 1 cup chicken broth; cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley; pour over the chicken.

9. Piccata: Make Basic Sauteed Chicken (No. 1); remove to a plate. Add the juice of 2 lemons and 3/4 cup chicken broth to the drippings; simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter; pour over the chicken.

10. Leek-Grape: Make Basic Sauteed Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and 1/2 cup each cream and chicken broth to the pan; simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley; pour over the chicken.. 

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