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Grilled Chicken and Mushrooms in Heavy Cream Sauce

Michael's picture
This is one of our family's favorite recipes these days. It's a quick and easy meal, low in carbohydrates, and tastes great alone or, if your diet allows, over a bed of rice or pasta. If your diet allows additional carbohydrates, you can thicken the sauce by adding a thickener such as cornstarch, or, if you are avoiding all carbohydrates, you can thicken by increasing the heavy cream and further reducing the sauce before adding the other ingredients (I reduce by boiling over medium-high heat for about 30 minutes, in a nonstick wok or pan, stirring/scraping constantly with a silicone spatula, until I get the desired consistency). This reduction technique can make for a very thick and rich sauce. Depending on how you prepare it, this recipe can be used in Low-Carb or Carbohydrate Addict's type diets. In a Carbohydrate Addict's Lifespan Program (CALP) style diet, it can be part of a Complementary Meal (CM) or a Reward Meal (RM).

INGREDIENTS

  • 4 Chicken breasts, cleaned, filleted
  • 1-1/2 14oz cans Swanson chicken broth
  • 2 cups heavy whipping cream
  • 2 cups sliced fresh mushrooms (more if you like)
  • 1 tablespoon fresh lemon juice (or reconstituted lemon juice if fresh is not available)
  • 1 tablespoon olive oil for cooking
  • 2 tablespoons butter or margarine for cooking
  • 1/2 cup white wine for deglazing
  • Sea salt, freshly cracked pepper, and granulated garlic for seasoning chicken.
  • 3 Tablespoons fresh chopped parsley or dried parsley flakes

DIRECTIONS

Season both sides of chicken breast fillets lightly with salt, pepper, and garlic. Preheat skillet over medium high heat. Add oil to skillet, and when oil is hot, cook breasts until browned, then turn over and repeat until browned on both sides (usually only a few minutes per side). Remove chicken to plate. Deglaze pan by adding white wine, then reduce heat and simmer until reduced and thickened somewhat, then pour resulting liquid over chicken. Add butter to pan, melt, then add mushrooms and saute, stirring frequently, until golden brown. Add chicken broth and cream to pan, stir. Optional: If your diet allows a small amount of carbohydrates, you can add a thickener to the sauce, such as a tablespoon of cornstarch mixed in a small amount of water and blended in to sauce. Otherwise, you can simmer the sauce longer to thicken it if desired. When sauce starts to bubble, reduce heat to low. Add parsley to sauce and stir. Add lemon juice and stir. Add previously-browned chicken breast fillets and reserved liquid (from deglazing) to the cream sauce. Cover skillet with a lid and allow chicken to cook through (this depends on how thoroughly you cooked the chicken when first browning the chicken—the final cooking usually takes only a few minutes for me.) Season with fresh cracked pepper and salt to taste.

ALTERNATIVES AND VARIATIONS

  • Make mine a casserole! You can make a tasty casserole by placing the grilled (but not completely cooked) chicken breast fillets in in a square glass baking dish, cover with the sauce. Place in preheated 350°F oven and cook for 60 minutes or until sauce has reduced. If desired, sprinkle freshly-grated Parmesan cheese over the top after 45 minutes, then resume cooking for remaining time.
  • Lots of leftover sauce but no chicken? If you've eaten all the chicken but have some sauce left (very possible if you don't put the chicken over a bed of rice or pasta), you can make a tasty chicken casserole: fillet two chicken breasts (making four fillets) and place them a glass baking dish, cover with leftover sauce then bake in preheated oven, as above in the 'casserole' alternative.
  • Spice it up! After adding the parsley to the sauce, add a pinch of Garam Masala, a pinch of cumin powder, and a shake of paprika. Stir thoroughly. Occasionally, we add 1/2 tsp. Minor's Beef Base to darken the sauce. It adds a few carbs, but if your diet allows, it's a nice variation.
Photo: 
Reduce the heavy cream and chicken broth over medium-high heat in a non-stick sk
Reduce the heavy cream and chicken broth over medium-high heat in a non-stick skillet.
Slice the mushrooms.
Slice the mushrooms.
Keep stirring the heavy cream reduction.
Keep stirring the heavy cream reduction.
Fillet the chicken breasts.
Fillet the chicken breasts.
Grill the seasoned fillets over medium-high heat in the non-stick skillet.
Grill the seasoned fillets over medium-high heat in the non-stick skillet.
Deglaze the non-stick skillet using the white wine.
Deglaze the non-stick skillet using the white wine.
The reduction should be nicely thickened by now.
The reduction should be nicely thickened by now.
Combine ingredients in non-stick skillet and simmer for a few minutes.
Combine ingredients in non-stick skillet and simmer for a few minutes.
Serve it up!  This is one of our favorite dishes.
Serve it up! This is one of our favorite dishes.
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About Michael

Michael's picture

About me

I'm Mike. I'm LowCarbForLife's (Teri's) hubby. I manage the LowCarbCompatible™ web site, among many other things. I don't follow a strict diet but I do follow LowCarbForLife's way of eating most of the time, since we eat together (and I cook most of the time).

My web site
http://lowcarbcompatible.com

Current Diet Type
Carbohydrate Addict's Lifespan Program (CALP)

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