Creamy Mushroom Chicken, the ultimate comfort food for keto or lowcarb. This is a dairy and gluten free recipe!
Ingredients
- • 2 large chicken breasts (approximately 400 g)
- • 1 large onion – diced
- • 6 mushrooms – sliced finely
- • ½ cup coconut cream or milk
- • Sea salt
- • Black cracked pepper
- • 3 tablespoons red wine
- • 2 tablespoons butter
- • Almond flour
- • 4-5 cups napa cabbage (aka wombok) – shredded
Instructions
- Cut your chicken breast pieces into small thin strips
- Pour some almond flour onto a dinner plate, and dip the chicken into the flour to coat it in the flour, and then set it aside in a bowl
- Place about 2 tablespoons of butter in a large fry pan and get the pan nice and hot
- Put the chicken into the pan and start frying it off until most of it is nicely browned
- At this stage the chicken will be browned but undercooked, that’s how you want it so remove it from the pan and set aside
- Put more butter in the pan, add the onion and cook until nicely browned
- Add a generous splash of red wine to the pan (approximately 3 tablespoons), and allow it to burn off for about 2 minutes
- Add a small amount of coconut cream/milk and allow the wine and onion to blend with the cream
- Now add the chicken back to the pan, and add just a bit more cream to the pan. The flour on the chicken will thicken the sauce but you don’t want it too runny so add a bit of cream, then add a bit more if you need it.
- Add the mushrooms to the pan, put some sea salt and pepper into the pan and simmer for 5 minutes
- Take the pan off the heat, put a lid on it and allow the chicken to rest for 10-15 minutes
- Meanwhile steam up your shredded cabbage
- Bring the chicken back to the boil for 1-2 minutes and then serve it on a bed of cabbage for a delicious tasty meal
Nutrition Information
- Serves: 3 servings
- Serving size: 1 portion
- Calories: 385
- Fat: 30 gr
- Carbohydrates: 12 gr whole
- Protein: 33 gr