Are they still saying “winner, winner, chicken dinner?” Well, with dishes like this Keto Creamy Chicken and Mushroom casserole, they most certainly should. And, the bonus? One pan meal!
1 pound chicken tenderloin
1/2 pound mushrooms thickly sliced
2 tbsp butter
2 tbsp olive oil
2 cloves garlic crushed
1/4 cup fresh parsley chopped
2 tbsp fresh thyme leaves
salt and pepper
1/2 cup chicken stock
1/2 cup heavy cream
1/4 cup sour cream
Heat half of the butter and half of the olive oil in a heavy skillet.
Season the chicken tenders and then sear in batches until browned on all sides. Remove from skillet and set aside.
Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.
Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes.