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Keto Chicken Thighs with Mushrooms Sauce: Submitted by: Wendy R Cook | Date Added: 18 Apr 2019
Listed in: Keto

Chicken thighs
boneless skinless chicken thighs around 5-6 fillets
1 fresh lemon juice
2 garlic cloves minced
1 teaspoon dried thyme
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 tablespoon olive oil

Creamy Mushrooms Sauce:
1 tablespoon olive oil
1 package of fresh sliced mushrooms
2 garlic cloves minced
1 teaspoon fresh parsley chopped
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 cup heavy cream
1 teaspoon nutmeg
salt and pepper to taste
1/2 cup fresh parmesan cheese shredded

Cooking Instructions

Chicken thighs:
1. Pat chicken thighs dry with paper towel and trim off excess fat. Season the chicken thigs with lemon juice and salt. Let it absorb the lemon juice for 15 minutes.
2. Combine the garlic cloves, thyme, rosemary and pepper.
3. Coat the chicken evenly with the combined seasoning.
4. Heat 1 tablespoon of oil in a large pan or skillet over medium high heat and sear chicken thighs in batches until browned on each side and no longer pink in the center.
5. Transfer to a plate; set aside and keep warm.

Creamy Mushrooms Sauce:
1. On the same pan or skillet, put the olive oil and add the mushrooms. Season with salt and pepper and cook until soft.
2. Add the garlic, parsley, thyme and rosemary; sauté until fragrant.
3. Stir in heavy cream, bring to a simmer, then reduce heat and continue cooking until sauce has thickened slightly. Add nutmeg. Stir in the parmesan cheese and allow it to melt through the sauce for a further 4 minutes, while occasionally stirring.
4. Return chicken to the pan. Taste test and season with salt and pepper to your taste. Garnish with fresh parsley and parmesan cheese. Serve Immediately.

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