Scrumptious from the Girl Who Ate Everything by Christy Denney

Author:Christy Denney
Language: eng
Format: epub
Publisher: Shadow Mountain Publishing
Published: 2021-10-20T21:11:00+00:00

2 tablespoons olive oil

2 pounds boneless skinless chicken thighs or breasts

salt and pepper

8 ounces bacon, chopped

½ cup diced onion

8 ounces sliced mushrooms

4 cloves garlic, minced

2 cups heavy cream

1 cup low-sodium chicken broth

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried rosemary

¼ cup grated Parmesan cheese

chopped basil for garnish

1. In a large skillet, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper. Cook chicken for 4 to 6 minutes on each side or until chicken is no longer pink. Remove chicken and set aside.

2. Add bacon to skillet and cook until crispy. Drain on paper towels. Reserve about 2 tablespoons bacon grease in pan and discard the remainder.

3. In the same pan with bacon grease, cook onion and mushrooms over medium-high heat until soft. Add garlic and cook for an additional minute.

4. Add cream, chicken broth, Dijon mustard, thyme, and rosemary. Simmer for 5 to 7 minutes or until sauce thickens. Stir in Parmesan cheese.

5. Add chicken back to pan. Heat through and sprinkle with bacon. Top with chopped basil. Serve.

Net Carbs per Serving: 5 grams

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