[Virtual Cooking Class] Low Carb Creamy Mushroom Chicken

When my boys were younger, this creamy chicken dish was a favorite every Friday night before the weekend football match.

Of course, back in those days it was a high carb version served on some brown rice, which is perfectly fine for young energetic bodies.

This version of the dish is 100% low carb and still incredibly delicious. It’s served on a bed of Chinese cabbage but you could use a variety of rice alternatives for your base.

And, to help you with your cooking skills, we’ve also included a short virtual cooking class that shows you exactly how easy this dish is to make. Well, actually, you’ll get to see my hubby at the beginning of this video, he’s a very good helper 😉

Virtual Cooking Class

Recipe

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Creamy Mushroom Chicken

Prep Time7 minutes mins

Cook Time10 minutes mins

Total Time17 minutes mins

Servings: 3 people

Calories: 562kcal

Carbs: 12g

Net Carbs: 9g

Ingredients

• 14.1 oz chicken breast – equiv.to approx. 2 large chicken breasts
• 1 onion – diced
• 2.9 oz mushrooms – approx. 6 mushrooms
• 1/2 cup coconut cream – or coconut milk
• 3 Tablespoon red wine
• 2 Tablespoon olive oil – extra virgin
• 0.2 oz almond flour – about 2 Tbsp
• 12.3 oz wombok (napa) cabbage – equiv. to approx. 5 cups – shredded
• black cracked pepper

US Customary – Metric

Instructions

• Cut your chicken breast pieces into small thin strips.
• Pour some almond flour onto a dinner plate, and dip the chicken into the flour to coat it in the flour, and then set it aside in a bowl.
• Place about 1 tablespoon of oil in a large fry pan.
• Put the chicken into the pan and start frying it off until most of it is nicely browned. At this stage the chicken will be browned but undercooked, that’s how you want it so remove it from the pan and set aside.
• Put more oil in the pan, add the onion and cook until nicely browned.
• Add a generous splash of red wine to the pan, and allow it to burn off for about 2 minutes.
• Add a small amount of coconut cream and allow the wine and onion to blend with the cream.
• Now add the chicken back to the pan, and add just a bit more cream to the pan. The flour on the chicken will thicken the sauce but you don’t want it too runny so add a bit of cream, then add a bit more if you need it.
• Add the mushrooms to the pan, put some sea salt and pepper into the pan and simmer for 5 minutes.
• Take the pan off the heat, put a lid on it and allow the chicken to rest for 10-15 minutes.
• Meanwhile steam up your shredded cabbage.
• Bring the chicken back to the boil for 1 minute just to heat through and then serve it on a bed of wombok for a delicious meal.

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Options/ Alternatives

Don’t like coconut milk/cream? Use regular thick cream – that’s actually how we used to originally make the recipe, so either works perfectly fine.

Dairy Lovers – add some grated Parmesan or cheddar over the top for a cheesy alternative.

Bases – Use a variety of rice alternatives for your base.

Please share, pin, or tweet this virtual cooking class to help others. Thanks 🙂