Summer time is quickly approaching and swim suit season will be here before we know it. I have been on the look out for a healthy approach to eating that will allow me the energy that is needed to complete my usual daily tasks but also be something I could stick to and be successful. I have been following a Ketogenic diet for the past week and I have already seen some positive improvements. This is a high fat/low carb diet or way of living that opens all kinds of doors for new recipes.
I was recently experimenting in the kitchen, as I often do, and came up with an idea for a Creamy Basil Chicken and Mushroom recipe that is absolutely phenomenal!
Watch me make it here:
4-5 Pieces of chicken
5 tbsp. heavy whipping cream
1 tbsp. Kerry gold grass-fed butter
2 baby portabella mushroom caps
2 tbsp. extra virgin olive oil
1 tsp minced garlic
1 tsp Italian seasoning
1/2 cup chicken broth
1 oz. cheese of choice (shredded)
Salt and Pepper
Start with cleaning your chicken. Season chicken with salt, pepper, Italian seasoning, and 1 tbsp. olive oil. Let marinate in refrigerator for 1 hour. Heat 1 tbsp. of olive oil in pan on Medium heat. Add chicken and brown on all sides. Should take about 10 minutes depending on the size of the chicken. Remove chicken and add 1 tbsp. of butter and mushrooms sliced. Let cook for 3-4 minutes and add 1 tsp of garlic. After 1 minute add heavy whipping cream and chicken broth. Reduce heat to low. Cover and simmer for 20 minutes or until chicken is completely cooked. Remove from heat add cheese and stir. Plate and top with freshly chopped basil.
1,052 Calories/ 8 Carbs/ 90 Fat/ 51 Protein
Try it out! I truly hope you enjoy.
Pic of the Day!