Low carb chicken with mushrooms and zucchini in cream sauce
Here is a quick pic of last nights dinner. We went to a local food fair on Sunday and picked up these little Petite Pan zucchini, so I needed to come up with a way to cook them. Here is the recipe.
Low carb Chicken with Mushrooms and Zucchini in cream sauce
1-2 tbs veg oil
2 chicken breasts, bone in, cut in half
5-6 mini petite pan (yellow zucchini), sliced
1 package king mushrooms, sliced
1 med onion, sliced
1 can coconut milk (lowest carb you can find)
Montreal Chicken spice blend
salt and pepper to taste
2-3 tsp chives snipped
Sprinkle the chicken breast with the Montreal Chicken spice blend (or any spice blend you wish). Heat the veg oil in a med high pan then brown on both sides for 5-8 mins. Add mushrooms and onions to the pan and allow to soften a little (keep the chicken in the pan). After 4-5 mins add the coconut milk, reduce the heat to med/med-low and cover for 10 mins. Add the sliced zucchini and cover for another 5-10 mins until the chicken is cooked through (internal temp of 165F). you may need to remove the cover and let the sauce reduce if it is too thick (or sprinkle in some Xanthum Gum). Season with salt and pepper to taste (I didn’t need salt, but added a little pepper). Snip some chives over the works and serve.