6g net carbs per serving
4 tbsp. butter
3 garlic cloves, minced
½ lb (225g) mushrooms, roughly chopped
1½ lbs (650g) boneless chicken thighs
1 tsp onion powder
1 tsp garlic powder
1 tsp dried thyme
½ tsp dried rosemary
salt and pepper
2 tbsp. olive oil
1¼ cups (300ml) heavy (double) whipping cream or crème fraîche
2 oz. (50g) parmesan cheese, grated
- This recipe used boneless, skinless chicken thigh fillets, which are slightly fattier and tastier than chicken breast. You can of course use bone-in thighs with or without skin, chicken breast, turkey, pork fillet or pork chops. Adjust the cooking time accordingly. If using chicken thighs with skin, fry until skin is crispy and inside cooked.
- You can freeze this dish, although the cream may "break" or separate a little when reheating, but it won't affect the taste.