Keto Creamy Chicken and Mushroom Casserole
Ingrident :
chicken 1 pound
butter 2 tbsp
mushrooms thickly sliced 1/2 pound
olive oil 2 tbsp
garlic crushed 2 cloves
fresh parsley chopped 1/4 cup
thyme leaves 2 tbsp
salt
pepper
chicken stock 1/2 cup
heavy cream 1/2 cup
sour cream 1/4 cup
Method :
Heat half of the butter and half f the olive oil in a heavy skillet.
Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.
Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes.
Keto Creamy Chicken and Mushroom Casserole is Ready to Eat
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