Eay, fast and absolutely delicious! Goes well with low carb pasta from our "Substitutes" section.
Prep Time: 10 min | Cook Time 20 min | Dinner, main course | Keto | Servings: 4 | Calories: 400 kcal | Carbs: per serving 4g
Author: Wild Riot Collective
- 1 pound (500g) chicken tenderloin
- 1/2 pound (250g) mushrooms thickly sliced
- 2 tbsp butter
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh thyme leaves
- salt and pepper
- 1/2 cup chicken stock
- 1/2 cup heavy cream
- 1/4 cup sour cream
Heat half of the butter and half of the olive oil in a heavy skillet.
Season the chicken tenders and then sear in batches until browned on all sides.
Remove from skillet and set aside.
Add the rest of the butter and oil to the skillet and cook the mushrooms until they are browned and crispy.
Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.
Add the cream and sour cream and simmer until sauce starts to thicken.
Do not boil, as cream could split.
Return the tenderloins to the pan and toss through the sauce.
Cook for five more minutes.
Store, covered, in the refrigerator for up to 5 days.