Chicken breast smothered in a rich and creamy mushroom sauce…this keto 30 minute meal can be on your dinner table in no time. Serve it with my Instant pot mashed cauliflower for a winner of a dinner.
3 Chicken breast sliced in half lengthwise
salt and pepper
2 Tablespoons Avocado Oil (My favorite brand on Amazon (affiliate link)
1/2 small onion, diced
8 ounces baby bella mushrooms, sliced
3 Cloves garlic, minced
1 Cup heavy cream
1 Tablespoon dijon mustard
1 cup chicken broth
1/2 Tablespoon dried dill
1 teaspoon lemon juice
Season both sides of the chicken breast cutlets with salt and pepper
Heat a skillet (my favorite brand on Amazon (affiliate link) over medium high heat. Add the avocado oil and cook the chicken breast on both sides until brown and cooked through. Use a meat thermometer (my favorite brand on Amazon (affiliate link) to insure they are 165F internal temperature.
Lower the heat to medium and add in the onions. Cook until translucent. Add in the garlic, and the mushrooms. Continue to cook for 8 more minutes until the mushrooms are browned
Add in the heavy cream, chicken broth and dijon mustard. Bring the sauce to a boil and let cook over medium high heat until reduced by half.
Add in the dill and the lemon juice.
Add the chicken back to the pan and serve.
Nutrition per serving: 295 calories / 21g fat / 3g carbs / 1g fiber / 29g protein