Low Carb Baked Chicken and Mushrooms Recipe

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.
~Brenda~
Ingredients
- 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)
Optional
- 1 Inner Pack Instant Mashers™ (Any Variety)
- 1/4 Cup Chopped fresh flat-leaf parsley
- 1/4 cup Sliced toasted almonds
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