Grilled Chicken in a Creamy Mushroom Sauce
A Keto grilled chicken with awesomesauce!
I had a bunch of chicken breasts lying in my freezer so I decided to make a nice pan grilled chicken and a delicious creamy and cheesy mushroom sauce to go with it, flavoured with thyme. This recipe is quick, easy and perfect to make when you are home alone or dining solo. It takes less than 15 minutes to make and there is almost no prep as well. Enjoy this meal for one!
It’s a technique more than a recipe
This is really all about just using basic cooking techniques to make simple and delicious food. This entire recipe can be turned around to suit what you have lying in the fridge. Instead of chicken you can swap the protein for beef, pork or fish. If you are a vegetarian, paneer is your friend or even eggplant. The whole idea is to pan fry the protein and deglaze the pan to create a sauce. It’s a pretty simple process. You can use any herbs you like. I would use rosemary if I was making this dish with beef or perhaps some tarragon if I was using fish. I’d love to hear what you created using this recipe as your template. Leave me a comment and let me know.
Pay attention to the cream
If you live in India and have decided to use Amul cream keep in mind that when heated it can split. So turn off the heat and add the cream like I did in the video. If you live in American or the UK or anywhere else, chances are you will use heavy cream or double cream. These are far more ‘fluid’ in consistency and can be heated so feel free to add it to your dish and reduce the sauce down till it’s the consistency you want.
Nutrition Info (Per serving)
- Calories: 302
- Net Carbs: 4g
- Carbs: 5g
- Fat: 27g
- Protein: 10g
- Fiber: 1g
This recipe makes two servings. Get this recipe on myfitnesspal.
Grilled Chicken in a Creamy Mushroom Sauce
Ingredients
- 2 Skinless Boneless Chicken Breasts
- 100 grams White Mushrooms
- 60 grams Cheese
- 100 ml Cream
- 2 Cloves of Garlic (Minced)
- Fresh Thyme
- Salt & Pepper
- 1 tbsp Butter Try this one
- 1 tbsp olive oil I use this one
- 1/4 Tsp Paprika I recommend this one
- Parsley
Instructions
- Butterfly the chicken breasts and season with salt, pepper and paprika on both sides.
- Heat the olive oil in a pan and fry the chicken for 2 minutes of each side on a high heat.
- In the same pan add the butter and mushrooms, season with salt.
- Add in the thyme and garlic and cook till the mushrooms release their water.
- Add in some water along with the cheese
- Once the cheese has melted add in the cream, turn off the flame and mix till all well combined
- Finish with fresh parsley
- Slice the chicken, pour over the sauce and serve!
Hey! Have been following your recipes and they look great! Have tried a few… will try some more!! Love that this is from india so we can follow the ingredients….
What kind of cream are you using?? Like you know the one we scrape of the milk… is that ok?? Or Amul cream?
I use Amul cream or D’Electa. Even Parsi Dairy is fine.
What kind of cheese are you using, is it a cream cheese or a hard cheese like cheddar?
Cheddar or any cheese that melts.
This is so cool. Thanks for this recipe.
How many grams was the chicken breast, i only use chicken thighs
Varies from country to country. Just add it in separately in your app.
Can I make this with chicken on the bone?
Yes
Excellent chef ; yesterday ,I will saw your video and receipes when today I will be trying to make this dish. That was so much incredible 😍😍 ☺️. thanks to have gives us this receipes .keep it up and given by more than this type of delicious food and receipes
Made it for my son today, and he loved it!!