Paleo Chicken & Mushroom Sauce

A delicious Paleo and Whole30 compliant chicken recipe featuring tender chicken breasts smothered in a creamy mushroom sauce. This dish is bursting with flavor while being low in carbs and dairy-free.

Ingredients:

• 4 chicken breasts
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 onion, diced
• 2 garlic cloves, minced
• 8 oz mushrooms, sliced
• 1 cup coconut cream
• 1 tbsp arrowroot powder
• 1/2 cup chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp dried parsley
• 1/4 tsp nutmeg
• 1/4 tsp paprika

Instructions:

Add salt and pepper to the chicken breasts

Put olive oil in a pan and heat it over medium-high heat

It will take about 4 to 5 minutes per side for the chicken breasts to get brown on both sides after you add them

Take it out of the pan and set it aside

Put the onion and garlic in the same pan

Saut until the onions are clear

When you add the mushrooms, cook them until they start to brown and give off their juices

Mix chicken broth and arrowroot powder in a small bowl until the powder is gone

Put the mixture into the pan

Coconut cream, dried thyme, rosemary, parsley, nutmeg, and paprika should all be mixed in

Turn the heat down to low and cook for about 5 minutes, until the sauce gets thicker

Put the chicken breasts back in the pan and cook on low heat for another 5 to 7 minutes, or until the chicken is fully cooked

A creamy mushroom sauce should be put on top of the chicken breasts

Low Carb Creamy Chicken Mushroom Soup

This low-carb soup is delicious and comforting. It has soft chicken, earthy mushrooms, and a rich, creamy broth. Great for a cozy meal that fills you up.

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 8 oz mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

Put olive oil in a big pot and heat it over medium-low heat

Put in the chicken dices and cook until all sides are brown

Cut up some onion, garlic, and mushrooms and add them

Cook the vegetables in oil until they are soft

Add salt, pepper, dried thyme, and dried rosemary to taste

Put in the chicken broth and raise the heat

Wait 15 to 20 minutes and then serve

Add the heavy cream and stir it in

Let it cook for another 10 minutes

Make the seasonings taste better

Serve hot with fresh parsley on top