Chicken in a creamy white wine sauce makes for a simple yet elegant low carb comfort food meal. This is a delicious dish that’s so easy to prepare because it's basically baked.
Just 5 minutes of saute’ time in the skillet and pop it into the oven to enjoy a true French classic that’s been streamlined for our American ease and convenience.
Leftovers can be easily frozen, for another night’s fast meal bonus. See the variations to quickly modify this dish for a “change of pace”. It’s a “keeper” type recipe to whip out when you don’t know what to have for dinner.
6 Skinned and boned chicken breasts
1 teaspoon Salt
1/2 teaspoon Ground pepper (Fresh if possible)
2 Tablespoons Butter
1 8 oz package Sliced fresh mushrooms
1/2 Cup White wine
1 10 1/4 oz can Cream of Mushroom Soup (Like Campbells)
1 Cup Cream (Heavy or Whipping)
1 Inner Pack Instant Mashers™ (Any Variety)
1/4 Cup Chopped fresh flat-leaf parsley
1/4 cup Sliced toasted almonds
Preheat oven to 350°. Place chicken in a 9” x 13” baking dish. Sprinkle chicken with salt and pepper.
Melt butter in medium skillet over medium high heat. Add mushrooms and saute’ for 5 minutes or until golden brown.
Add wine; cook, stirring often, for 2 minutes. Stir in soup and cream and cook, stirring often, for 3 minutes.
Sauce will thicken slightly. Pour mushroom sauce mixture over chicken.
Bake at 350° for 40 to 45 minutes or until bubbly. Prepare the Mashers™ , if using, set aside and cover. Remove baked chicken from oven and let stand10 minutes. Sprinkle with almonds and chopped parsley if using.
Serving suggestion: Serve with a serving spoonful of Carb Counter’s Mashers™ and with a green vegetable like green beans or broccoli.
Makes 6 servings, 5 net carbs per serving. Freeze leftovers in freezer bag (s) or container for up to 3 months.
Variations:Add 1- 2oz jar of drained pimentos to the skillet sauce before pouring over the chicken.