[Updated 05-09-12]
Tonight’s cooking adventure was a Low Carb Skillet Mushroom Chicken. I loved the flavor of bacon and mushrooms! This is a quick and easy meal perfect for those crazy weeknights! I used the following ingredients:
1 lb chicken breast, cut into 1 inch pieces
3-4 slices of bacon, chopped
½ lb of sliced white mushrooms
1 cup chicken broth (low sodium)
2 Tbsp of Dijon mustard
2 Tbsp of Dijon mustard
Salt and pepper to taste
In a large skillet, cook the bacon until crispy. Set the bacon aside to drain and reserve 1 Tbsp of the renderings. Season chicken to taste (I used salt, pepper, and garlic powder). Using the remaining renderings, brown the chicken, 3-4 minutes on each side over medium-high heat (add any additional oil, as needed). Once the chicken has been browned on all sides, remove it from the pan and set aside.
Add the remaining bacon renderings and the mushrooms to the skillet. Cook and stir mushrooms over medium-high heat for 3 to 5 minutes or until mushrooms begin to brown. Add the chicken broth, dijon mustard, and chicken and simmer until the chicken is cooked through and the sauce has reduced slightly. Stir in cooked bacon right before serving.
Net Carb Count*
Skillet Mushroom Chicken: 6 net carbs (entire recipe)
*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.
Comments: The first time I made this recipe the chicken was pretty dry because it didn’t have a sauce (and I’m paranoid about undercooked chicken). I’ve started to go through and update the pictures on some of these recipes. In doing so, I’m also tweaking them to make them even better! I updated this recipe by adding chicken broth to create a tasty sauce. This really helped add more flavor and moisture to the chicken. YUM!
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