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Thursday, 21 September 2017
Chicken with mushrooms & peas : A recipe that suits my LCHF lifestyle
Eddie and I have been living the low carb lifestyle for nine years now. Eddie is a Type 2 diabetic. This lifestyle has enabled him to lower and control his blood sugar numbers. I am not a diabetic, nor do I have any underlying health issues, but I choose to live this lifestyle. I have found I feel healthier for it, my energy levels increased and also in the back of my mind …both my dear mum and Gran developed Alzheimer’s in later life…..I think this runs in families. I also believe cutting down on starch and sugars may well help the fight against this disease, so rightly or wrongly, my choice is to eat low carb, high fat, moderate protein. Both mine and Eddie’s carbohydrate intake is no more than 50g per day, and often less. We have enjoyed many low carb meals over the past nine years, this recipe suggestion included! It's a quick and easy chicken dish with bacon, peas and a parsley sauce - use chicken thighs for extra flavour and juiciness - very tasty.
Ingredients: Serves Four
2 tbsp. olive oil
500g boneless, skinless chicken thighs
a little flour, for dusting
50g cubetti di pancetta
300g small button mushrooms
2 large shallots, chopped
250ml chicken stock
1 tbsp. white wine vinegar
50g frozen peas
small handful parsley, finely chopped
1. Heat 1 tbsp. oil in a frying pan. Season and dust the chicken with flour, brown on all sides. Remove. Fry the pancetta and mushrooms until softened, then remove.
2. Add the final tbsp. oil and cook shallots for 5 minutes. Add the stock and vinegar, bubble for 1-2 minutes. Return the chicken, pancetta and mushrooms and cook for 15 minutes. Add the peas and parsley and cook for 2 mins more, then serve.
Tastes great served with a mix of cauliflower and broccoli florets, or some buttery mashed swede.
Chicken can make a tasty meal and is usually very reasonably priced, it's also one of the most popular meats around. It has a high level of good quality protein, as well as B vitamins, iron, copper and selenium, I hope you may enjoy this dish soon.