Lemon Herb Chicken Wmushrooms Low Carb Food

CREAMY LEMON CHICKEN BREASTS AND MUSHROOMS

Steps:

• Cut each chicken breast in half horizontally. Pound the chicken breasts lightly with a meat mallet for even thickness, about 1/2 inch thick. Season the breasts with kosher salt and freshly ground black pepper and set aside.
• Melt 2 tablespoons of butter over medium high heat in a large skillet and add the mushrooms. Sprinkle with a few pinches of kosher salt and cook for 3 minutes or until the mushrooms soften and brown. Transfer the mushrooms to a bowl.
• In the same skillet over medium-high, melt the remaining 2 tablespoons of butter with the canola oil. Add two of the chicken breasts to the skillet and cook until golden browned, about 5 minutes on each side. Transfer the chicken breasts to a plate and repeat with the other two breasts. Leave the browned fond and any residual goodness in the pan. Discard any burned bits and wipe out any extra dark spots of the pan.
• Remove the skillet from the heat. Carefully add the vermouth, lemon juice and lemon peel. Return to medium high heat and cook for 1-2 minutes, scraping the cooked bits from the bottom of the skillet. Add the cream and cook for a few more minutes for the sauce to thicken and reduce. Add the chicken and mushrooms back to the skillet, toss in the cream, and sprinkle with Parmesan cheese. Cook for 2 more minutes to warm the chicken and melt the cheese. Taste the sauce for seasoning and garnish with parsley. Serve with steamed rice, noodles, potatoes, or other vegetables.

LEMON MUSHROOM HERB CHICKEN

Steps:

• In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
• Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
• Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest.

LEMON MUSHROOM CHICKEN

Steps:

• Flatten chicken to 1/2-in. thickness. In a large shallow dish, combine 1/4 cup flour, salt and pepper. Add chicken, 1 piece at a time; turn to coat. , In a large nonstick skillet over medium heat, cook chicken in butter for 5-6 minutes on each side or until no longer pink. Remove and keep warm., Add 1/3 cup broth to the pan, stirring to loosen browned bits. Bring to a boil. Add mushrooms; cook and stir for 3-5 minutes or until tender. , Combine the remaining flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes Stir in lemon juice. Serve with chicken.

HERB-BRAISED CHICKEN WITH TOMATOES AND MUSHROOMS (LOW CARB)

Steps:

• In a large, deep skillet or Dutch oven, cook bacon on medium for 4 minutes or until lightly browned but not crisp; turn frequently.
• Add mushrooms and onions; stir occasionally and cook until onion is tender, about 8 minutes.
• Mix the seasonings together and sprinkle over both sides of chicken.
• Add chicken, tomatoes, garlic and broth to pan.
• Bring to a boil and stir, getting up all the browned bits.
• Reduce heat to low, cover and simmer for 15 minutes.
• Turn chicken and cook for another 15 minutes, stirring occasionally and spooning sauce over chicken.

LEMON HERB CHICKEN W/MUSHROOMS-LOW CARB

Steps:

• SIMMER: 4 boneless skinless chicken breasts in 1 cup chicken broth for 20-25 minutes.
• POUR: Broth into measuring cup.
• COOK: 2 cups sliced mushrooms in 1 Tbsp broth until broth is evaporated, add 1/2 cup plus 2 Tbsp broth & bring to boil.
• COMBINE: 3/4 cup sour cream & 1 Tbsp lemon herb seasoning.
• ADD: Sour cream mixture to mushroom mixture & cook, stirring for 1 minute or until sauce thickens.
• POUR: Sauce over chicken. Serve over zucchini noodles.