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The sauce in the original recipe is a bit bland. I add garlic powder, onion powder, salt, pepper, and a small dash of turmeric to the chicken when cooking in the butter.
2 (8 or 12 oz.) pkg. chicken breasts (4 halves)
1/4 c. butter
2 c. sliced fresh mushrooms
2 tsp. snipped chives
1/2 c. whipping cream
How To Prepare:
In large skillet cook the chicken breasts in hot butter over medium heat for 8 to 10 minutes or until chicken is tender enough to be easily pierced with a fork and no pink remains, turning occasionally so chicken browns evenly.
Transfer chicken to serving platter, reserving the drippings in the skillet. Cover the chicken and keep warm.
Add the mushrooms and chives to the reserved drippings in the skillet. Cook and stir for 1 to 2 minutes or until the mushrooms are tender. Stir in the whipping cream; boil gently for 3 minutes or until the sauce is slightly thickened, scraping up the browned bits on the bottom of the skillet. To serve, spoon the sauce over the chicken.
Number of Servings:
Carbs per serving - include all nutritional information if known: