A couple weeks ago Josh and I spent a weekend in New Jersey visiting friends and playing board games (Side note: if you haven't played Captain Sonar - you are missing out!). By the time we got back to Boston Sunday night, we didn't really have time to meal prep. So ... like any normal person, we threw a bunch of stuff that "sounded good" (Josh hates when I do that) into a crock pot and hoped for the best.
We woke up in the morning to an apartment filled with a delicious mushroom smell. SUCCESS! Our lunches for the next few days were scrumptious. We got lucky. After eating a couple days, Josh decided that we could do it better in a skillet. So, this recipe was born.
Each serving nets about 5 carbs and has an amazing 51g of fat, and 22g of protein. It's great for lunches and other meal preps.
I recommend making mashed cauliflower as a side, but it would go great with some spaghetti squash too!
What you need:
8oz. chopped, mushrooms (I used baby bella)
4 cloves garlic
4 boneless, chicken thighs (I used 20 oz)
Salt and pepper to taste
9 tbsp butter
½ cup chicken broth (you can also use homemade bone broth, but it will affect the macros)
½ cup heavy whipping cream
¼ cup shredded Parmesan
Heat your pan to medium, then add a tablespoon the butter.
Add the chicken thighs to the skillet and cook until cooked through (about 5 minutes per side). Plate the chicken and cover with foil to keep warm.
Add the garlic to the skillet and sauté for one minute, or just until the garlic is a nice brown color. Add the mushrooms and sauté for about 5 minutes more, or until the mushrooms have wilted.
Add the chicken broth, other 8 tablespoons of butter, and the whipping cream to the pan and stir to dissolve all the browned bits off the bottom.
Turn the heat down to medium-low and simmer the liquid, stirring often, for about five minutes. Stir in the Parmesan until it has melted in.
Taste the sauce and season with salt and pepper if needed. Add the chicken back to the skillet, cover in the sauce, and heat over low until warmed through.