Creamy Keto Mushroom + Chicken

You need:

• 1 pound chicken tenderloin, breasts or thighs
• ½ pound mushrooms thickly sliced
• 2 tablespoon butter
• 2 tablespoon olive or avocado oil
• 2 cloves crushed garlic 
• ¼ cup fresh parsley chopped
• 2 tablespoon fresh thyme leaves
• salt and pepper
• ½ cup chicken stock
• ½ cup heavy cream
• ¼ cup sour cream or full fat yogurt

To make:

1. Heat half the butter and half of the oil in a heavy skillet over medium high heat.
2. Season the chicken. Sear in batches until browned on all sides. Remove and set aside.
3. Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
4. Add the garlic, herbs and chicken stock and deglaze the pan.
5. Add the heavy cream and sour cream (or yogurt) and simmer until sauce starts to thicken. Do not boil, the cream can (and will!) split.
6. Return your chicken to the pan and toss through the sauce. Cook for five more minutes. or until internal temp of the chicken is 165°F.

Makes 4 servings.

Macros per serving: 27 protein, 4 net carb, 29 fat (400 calories) 

Adapted from Sugar Free Mom.