Low Carb Chicken with Mushroom Sauce

Lots of chicken in our household! They can easily become the same-old, same-old. The same boring and blah, no-flavor piece of chicken. Except for this Low Carb Chicken with Mushroom Sauce is another delicious dish us low carbers can make to keep us on track. A simple pan sauce of mushrooms, dry white wine, onions, and fresh lemon livens your basic chicken breasts.

Chicken with Mushroom Sauce

• 4 boneless skinless chicken breasts

• 1 tablespoon butter

• 1 pound cremini mushrooms, sliced

• 1 medium onion, diced (about 1 cup)

• ¼ cup dry white wine

• 1 medium garlic clove, grated or minced

• ⅓ cup sour cream

• 1 egg

• 2 teaspoons lemon juice (about half a lemon)

• 2 tablespoons chopped parsley

• ½ cup chicken broth

1.Season both sides of chicken with Herbamare or salt and pepper.

2.Heat a medium size skillet over medium high heat. Add the butter and cook the chicken on 4 minutes per side. Remove chicken from skillet and transfer to a plate.

3.Add the mushrooms, onions, garlic and wine to the skillet and cook for 8-10 minutes, stirring occasionally until the liquid has evaporated and the mushrooms are browned.

4.Add the chicken broth to the mushroom mixture, scraping up the browned bits. Add the chicken back to the skillet, cover with a lid and cook until the chicken is cooked thru to 165 degrees, about 5-10 minutes.

5.In a medium size mixing bowl, whisk together the sour cream and egg yolk. Then add the sour cream mixture to the pan and stir to combine. Add lemon zest, lemon juice and parsley. Taste with herbamare. Pour the mushroom mixture over the chicken.

Makes 4 servings

Yield: 5 net carbs per serving

Stay healthy and live well
Gayle