This is a recipe I’ve been cooking for years. It’s truly Atkins friendly without a single modification. It’s rich, but I love this one every once in awhile. Vermouth has a distinctive flavor, but if you don’t have it, you could use an equal amount of dry white wine instead. This will, however, greatly impact the final flavor. This is real easy to put together yet it really delivers on flavor! If you omit the vermouth/wine, this is OK for Induction. this is a wonderful recipe to pull out after the holidays when you are trying to get rid of some leftover turkey meat. It works very nicely in this creamy sauce.
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4 4-oz skinless, boneless pieces chicken breast
1 ½ T. olive oil
8 oz. mushrooms, cleaned and sliced
¼ c. chopped parsley
½ tsp. dried tarragon
1/3 c. heavy cream
3 T. dry vermouth or white wine (omit if on Induction)
Dash Salt & Pepper to taste
DIRECTIONS: Pound chicken breasts between two pieces waxed paper until flattened to about ¼” thickness. Lightly salt and pepper. In a large non-stick skillet, heat 1 T. of the oil and sear chicken until lightly browned on both sides. Just cook until done (no pink juice exuding). Remove to a platter and cover with plate or foil to keep warm.
Add remaining olive oil to skillet and saute mushrooms, stirring occasionally until lightly browned and done, about 5 minutes. Lower heat and add vermouth, cream, tarragon, parsley and deglaze any brown bits off bottom of pan. Pour mushroom cream sauce over chicken. Decorate with a sprig of parsley or a sprinkle of chopped parsley.
NUTRITIONAL INFO: Serves 4, each serving containing:
368 calories, 21.43 g fat, 4.25 g carbs, 1.0 g fiber,3.25 NET CARBS, 36.88 g protein, 39 mg. sodium