CREAMY MUSHROOM CHICKEN





This super simple and hearty chicken breast with a creamy mushroom sauce will impress even the pickiest eater. The flavors are mild but can be adjusted to fit any palate. Except ketchup; do not use ketchup.


INGREDIENTS

1 Tbsp - Salt 1 Tbsp - Black Pepper 3 - Chicken Breast 10 - Asparagus Stalks (more or less depending on size) 2 Cups - Heavy Cream 2 Tbsp - Cooking Oil 1.2 Cup - Shredded Parmesan 3 Tbsp - Butter 1/2 Tbsp - Garlic Powder 1/2 Tbsp - Onion Powder 2 tsp - Rosemary (dry or fresh) 1/4 Cup - Onions 6 - Garlic Cloves (3 cloves minced, 3 cloves sliced) 2 Tbsp - Cilantro Minced 1 Sprig - Thyme 2 cup - Mushroom 1 Tsp - Paprika

INSTRUCTIONS

1. Mix together the salt, black pepper, garlic powder, onion powder, and paprika to create a dry rub. 2. Marinate the chicken breast with the rub. 3. Add the cooking oil in a pan then cook the chicken breast over medium high heat--turning often to avoid burning. Once cooked, set aside. 4. In a separate pan, cook the minced garlic and onion in 1 tablespoon of butter. 5. Once the garlic is golden, add the mushroom and continue to cook until the mushroom is cooked. 6. Add the cilantro, thyme, and dry rosemary. Stir. 7. Pour in the heavy cream and continue to stir until it begins to boil. 8. While boiling, add the parmesan. Stir until parmesan is incorporated in to the creamy sauce. 9. Add in the chicken, flip it as needed to ensure the chicken is fully coated. 10. In a separate pan, add 2 tablespoons of butter and the sliced garlic. Shortly after, add the asparagus and cook until the asparagus is cooked to liking.

11. Serve layered on a plate.


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