Chicken with Creamy Mushroom Sauce

I must have 40 chicken recipes stashed away in my recipe book. A better term might be “recipe binder.” In fact, “BIG HUGE HEAVY RECIPE NOVEL” is most appropriate. If I were to ever, say, drop it on my foot, I would miss the mobility I now enjoy.

Because I would never be able to walk again.

I kid you not. When I cook from said notebook, I have to remove the recipe page and stick only the page in my Plexiglas standup recipe holder. I tried once to open my Recipe Binder and place it in the holder, and the whole thing toppled to the floor. Taking me with it.

Where was I? Oh. Chicken recipes. As an aside, I couldn’t go near poultry when I was pregnant. Unless it was the drive-thru at Kentucky Fried Chicken. Just something about seeing it in its raw state sent me running for my Pepto.

I must be healed because I now cook chicken often. However, I have to use disposable gloves. To protect my delicate skin from dead chicken germs.

Tasty.

Now, that I’ve whetted your appetite, I’d like to share a chicken recipe that I served up to my little family last week. Plates were licked clean. To save me the back strain that accompanies loading the dishwasher, I simply put them back in the cupboard.

I am so kidding.

This is another wonderful recipe from Dana Carpender’s “500 More Low Carb Recipes.”

Chicken With Creamy Mushroom Sauce

3 T. Margarine
4 Boneless, Skinless Chicken Breasts
1 Lb. Sliced Mushrooms
1 C. Heavy Cream (sometimes I use 1/2, to cut fat)
1/4-1/2 t. Xanthan (or use your shaker) *
Salt & Pepper

Optional:
Garlic Salt
2 T. Fat Free Sour Cream

*Xanthan is a thickener, that you can find in the health food store.

Melt 1 T. margarine over medium heat, in a skillet that will fit all 4 breasts. Brown the chicken until just cooked. Sprinkle both sides with garlic salt, if desired. Remove chicken from the pan and keep warm.

Melt the remaining 2 T. margarine, add the sliced mushrooms, and stir until just colored. Add the cream, stir; if using sour cream, add and stir until mixed. When the cream starts to simmer, sprinkle in the xanthan and stir like mad. Allow to thicken, and salt and pepper to taste.

Return the chicken and any juices to the pan, turn to coat both sides with the sauce.

Bon appetite. If you have a recipe to post, see Mr. Linky below. If you’re new and need instructions, go here. And welcome!

Have a great weekend everyone!

April 26, 2008

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