Keto Chicken with Sun-Dried Tomatoes and Mushrooms
Ingredients
The chicken
-
2
pieces
chicken breasts, sliced in half
The sauce
-
1
tbsp
unsalted butter
-
1
cup
sliced mushrooms
-
3
cloves
garlic, minced
-
4
oz
chicken broth
-
¼
cup
heavy cream
-
¼
cup
dry white wine
-
1
tsp
flour
-
⅓
cup
julienned sun-dried tomatoes
-
¼
cup
freshly grated Parmesan
-
¼
tsp
thyme
-
¼
tsp
oregano
-
¼
cup
fresh basil, chopped
-
to taste
red pepper flakes
-
1-2
tsp
Italian seasoning
-
to taste
kosher salt and pepper
Instructions
- Preheat the oven to 400°F.
- Season the chicken with chicken seasoning, Italian seasoning, salt, and pepper.
- Melt half of the butter in a skillet over medium-high heat and sear the chicken until golden brown, about 3-4 minutes per side; set aside.
- Add the remaining butter, mushrooms, garlic, and red pepper flakes to the skillet and cook until fragrant, about 1-2 minutes.
- Stir in chicken broth, heavy cream, white wine, sun-dried tomatoes, Parmesan, thyme, oregano, and basil. Add the flour and stir to thicken the sauce.
- Bring to a boil, then reduce heat and simmer until slightly thickened, about 3-5 minutes.
- Return the chicken to the skillet, then place it in the oven and bake for 25-30 minutes.
- Cool before serving.
Nutrition Facts (estimated)
Servings
4
Calories
314
Total fat
14g
Total carbohydrates
6g
Total protein
39g
Sodium
0mg
Cholesterol
0mg
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