Sautéed mushrooms with garlic and chicken | LIMITED TIME OFFER !

Saute with mushrooms, garlic and chicken

An easy, A stir-fried mushroom, chicken, garlic and paléo, without carbohydrates and without gluten.

Sautéed mushrooms, garlic and chicken - A miracle meal, light and rich in carbohydrates.

Sautéed mushrooms with garlic and chicken is paleo, low in carbohydrates, very simple to prepare and extremely tasty! I am excited that this dish is so simple to prepare, yet it contains so much flavor. Realizing that the pot does not contain a lot of carbohydrates in larger quantities, so I only used a tiny amount of this dish (1/2 teaspoon for the full recipe) and this did not happen. would add a nominal amount of carbohydrates.

I think I could eat this everyday and I'm not kidding. A single washing pan makes this recipe a quick clean and a highlight. Sometimes I am so tired after work that I need a healthy meal that does not require a lot of work or brain energy.

When I was little, I hated mushrooms, I do not even know why, because they do not have a pronounced taste and do not taste too much of what you cook. Which makes them excellent garlic butter absorbers. The mushrooms of this dish absorb all the flavor of garlic and butter, which makes this chicken even more delicious.

I started developing a taste for mushrooms in adolescence and now I love them.

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Sautéed mushrooms, garlic and chicken - A miracle meal, light and rich in carbohydrates.

Sautéed mushrooms with garlic and chicken

ingredients:

  • Breasts and chicken breasts skinless and boneless (about 4 to 5 pieces)
  • 1 cup sliced ​​mushrooms
  • ½ tablespoon avocado oil or olive oil
  • ⅛ c. At sea salt tea
  • ⅛ c. Black pepper
  • 2 tbsp. Soup of butter, divided into two
  • 3 cloves of garlic, minced
  • Cup of white cooking wine
  • ½ teaspoon marante powder

Instructions:

  1. Sprinkle the chicken with salt and pepper. In one large stove over medium-high heat, sear the chicken in ½ tablespoon of oil for 5 to 7 minutes on each side until it is golden brown.
  2. Remove the chicken from the pan and place on a plate and set aside (it will return to the pan later).
  3. In the same pan as chicken, melt 1 tablespoon butter over medium heat. Add sliced ​​garlic and minced mushrooms. Stir and sauté until the mushrooms are browned and softened.
  4. Add the wine to the pan and stir.
  5. In a small bowl, mix; 1 tablespoon butter and ½ teaspoon fern root powder, mixing the fern butter with a fork until the butter has absorbed the macedonia root.
  6. Add the arrow arrowot butter to the mushroom wine mixture in the pan. Mix and melt the arrow butter with the pot in the stir fry over medium-high heat until the sauce begins to thicken.
  7. Place the chicken over the sautéed mushrooms, cover and lower the heat. Simmer for 5 to 8 minutes or until chicken is completely cooked. Put the chicken on a plate and pour some mushrooms and sauce over the chicken.

Nutritional contributions
Portions 4.0
Quantity per serving
Calories 360
% Daily Value *
Total fat 13 boy Wut
Saturated fat 5 boy Wut
Monounsaturated fat 3 boy Wut
Polyunsaturated fat 2 boy Wut
Trans fat 0 boy Wut
Cholesterol 160 mg
Sodium 354 mg
Potassium 445 mg
Total carbohydrates 4 boy Wut Net carbohydrates: 4 g
Alimentary fiber 0 boy Wut
Sugars 0 boy Wut
Protein 50 boy Wut

* all nutritional data are estimates based on the products I've used *

Sautéed mushrooms, garlic and chicken - A miracle meal, light and rich in carbohydrates.

Printable recipe card below:

Sautéed mushrooms, garlic and chicken - A miracle meal, light and rich in carbohydrates.

Sautéed mushrooms with garlic and chicken

Easy stir-fried mushrooms, garlic, chicken, saucepan, pale, low in carbohydrates and so tasty!

Classes: gluten free, low carb, paleo

Cooked: chicken dish, dinner

Keyword: keto chicken dishes, a low-carb dish, a mushroom stir-fry with garlic,

Portions: 4

Calories: 360 kcal

Author: Stacey

ingredients

  • 1 ½ kg breasts or chicken breasts without skin and without bone (about 4 to 5 pieces)
  • 1 Chopped off sliced ​​mushrooms
  • ½ soup avocado oil or olive oil
  • tea sea ​​salt
  • tea black pepper
  • 2 soup Butter divided in two
  • 3 cloves Garlic chopped
  • Chopped off white wine
  • ½ tea marante powder

Instructions

  1. Sprinkle the chicken with salt and pepper. In a large skillet, over medium-high heat, sear the chicken in ½ tablespoon oil for 5 to 7 minutes on each side until it is golden brown.

  2. Remove the chicken from the pan and place on a plate and set aside (it will return to the pan later).

  3. In the same pan as chicken, melt 1 tablespoon butter over medium heat. Add sliced ​​garlic and minced mushrooms. Stir and sauté until the mushrooms are browned and softened.

  4. Add the wine to the pan and stir.

  5. In a small bowl, mix; 1 tablespoon butter and ½ teaspoon fern root powder, mixing the fern butter with a fork until the butter has absorbed the macedonia root.

  6. Add the arrow arrowot butter to the mushroom wine mixture in the pan. Mix and melt the arrow butter with the pot in the stir fry over medium-high heat until the sauce begins to thicken.

  7. Place the chicken over the sautéed mushrooms, cover and lower the heat. Simmer 5 to 8 minutes, or until chicken is completely cooked. Spread the chicken and pour some mushrooms and sauce over the chicken.

Recipe notes

* all nutritional data are estimates based on the products I've used *

Nutritional contributions

Sautéed mushrooms with garlic and chicken

Amount per serving (1 g)

Calories 360 Calories of fat 117

% Daily Value *

Fat 13g20%

Carbohydrates 4g1%

Protein 50 grams100%

* Daily values ​​in percent are based on a 2000 calorie diet.

Nutritional contributions

Sautéed mushrooms with garlic and chicken

Amount per serving (1 g)

Calories 360 Calories of fat 117

% Daily Value *

Fat 13g20%

Carbohydrates 4g1%

Protein 50 grams100%

* Daily values ​​in percent are based on a 2000 calorie diet.

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Sautéed mushrooms with garlic and chicken | LIMITED TIME OFFER !
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