- 1 lb Boneless Chicken Breast
- 1 tsp Onion Powder
- 1 tsp Parsley
- 1 1/2 cups Chicken Broth Or Bouillon Prepared With Water
- 2 cups MushroomCut in half
- 2 tbsp Olive Oilseparated
- 1/2 cup Heavy Cream
- 2 cloves Garlic CloveMinced
- 1/4 cup Coconut Flour
- 3 tbsp ButterGrass fed butter is always best
- 1/2 cup Asiago Cheese
- 1 tsp Himalayan Salt
- 1 tsp Ground Pepper
- 1 tsp Monkfruit Natural Sugar Substitute
As in all my recipes I provide nutrition information as a guide. Please double check the nutrition information for your recipe to get the most accurate results.
This is great served over some broccoli, zucchini or maybe some cauliflower rice.
Pound it out to about 1/4 thickness, I place mine in a ziploc bag (and dont completely seal it so it doesn't pop) then pound it out with a meat mallet. If you don't have a meat mallet you can use your bottle of olive oil or a rolling pin or similar just be careful not to break any bottles if you are using glass. If you are using something other than a meat mallet or tenderizer then I suggest being a bit more gentle.
Cut each breast into about 3 pieces of similar size
Put all the pieces back in the ziploc bag and add your flour, mix well to coat those pieces
In a large deep skillet, place butter and 1 tbsp of Olive Oil. As soon as the butter melts add floured chicken 4 min on each side or until golden brown on both sides. Remove and set aside but do not clean out the skillet.
Using the same skillet add the rest of the olive oil, onion powder, mushrooms and garlic and saute until mushrooms begin to brown. Liquid will come out, don't drain.
Add the chicken broth to skillet, scraping up all the browned bits that are at the bottom of the pan, let that reduce and add the monk fruit sweetener. Let cook for about 2-3 minutes
Add the chicken back & sprinkle with the parsley
Bring mixture to a boil, and reduce heat, cover and simmer for about 10-12 minutes
Remove chicken from the pan and set it aside so we can add the cream.
Add cream to the skillet with the mushrooms and heat until you see it starting to bubble.
Reduce to low heat and add Asiago cheese while continuing to stir until you see the cheese melt into the sauce
Add the chicken and stir gently until the sauce thickens a bit more and the chicken is coated
Serve over your This is great served over some broccoli or maybe some cauliflower rice. Another great option is zucchini noodles or Konjac noodles or palmini.
My favorite rice replacement has been this "rice" made with Water, Yarn Fiber and Lime. You can find a link above.