Creamed Chicken With Mushrooms Atkins 45 Net Carbs Recipes

CREAMY MUSHROOM AND BROCCOLI CHICKEN (ATKINS-FRIENDLY)

Creamy Mushroom and Broccoli Chicken (Atkins-Friendly) image

Make and share this Creamy Mushroom and Broccoli Chicken (Atkins-Friendly) recipe from Food.com.

Provided by evelynathens

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

4 boneless chicken breasts
salt
pepper
paprika
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon dried basil, crumbled
3 tablespoons olive oil
1 small onion, chopped
2 minced fresh garlic cloves (or to taste)
2 cups sliced fresh mushrooms
3 cups broccoli florets
1 cup cream
1 1/2 teaspoons Dijon mustard
1/2 cup grated parmesan cheese
1/2 cup minced fresh parsley

Steps:

Season chicken well with salt, pepper, paprika, oregano and basil.
Brown and cook the chicken breasts in oil on both sides until juices run clear and chicken is cooked through. Place the cooked chicken in a serving dish with high sides (to catch the sauce).
In the same skillet, saute the onions, garlic and fresh mushrooms until onions are soft (about 4-5 minutes).
Add broccoli florets, cream and mustard and bring to a boil. Reduce heat to low, cover and simmer for 5-6 minutes or until broccoli is crisp-tender and cream sauce is thickened. Remove from heat and stir in 1/2 cup Parmesan cheese.
Pour the sauce over chicken in serving dish.
Sprinkle with minced, fresh parsley.

CREAMED CHICKEN WITH MUSHROOMS - ATKINS - 4.5 NET CARBS

Creamed Chicken With Mushrooms - Atkins - 4.5 Net Carbs image

From Dr. Atkins Quick & Easy New Diet Cookbook. Phases 1-4. Per Serving: 5 carbs, .5 fiber, 42 grams protein, 26 grams fat, 447 cal

Provided by mariposa13

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs chicken cutlets, cut into 1-inch pieces
salt and pepper, to taste
2 teaspoons thyme, chopped fresh or 1/2 teaspoon thyme, dried
3 tablespoons butter, divided
2 cups mushrooms, sliced
1/2 cup shallot, minced
2/3 cup white wine, dry
2/3 cup chicken broth, reduced sodium
2/3 cup heavy cream
1/4 cup parsley, chopped fresh

Steps:

Season chicken with salt, pepper, and thyme.
Heat 2 tbsp butter in skillet until foam subsides. Add chicken and cook over med-high heat for about 3 min, until light golden.
Add mushrooms, cook for 2 min, stirring occasionally.
Transfer mixture to plate and keep warm.
Melt remaining 1 tbsp butter in skillet over med heat.
Add shallots and cook 2 minute.
Stir in wine and broth, scraping up browned bits from bottom of pan and bring to a boil.
Reduce heat and simmer 5 minute
Add cream and gently simmer 5 minute.
Return chicken/mushroom mixture to skillet, stir in parsley, and heat through. Serve immediately.

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