Thursday, July 6, 2017

Creamy Parmesan Mushroom Carbonara Chicken



This chicken dish is so creamy and rich, you know it's going to be the best chicken dish you will want to make often. The bacon and mushrooms puts this dish over the top

Ingredients
First off get your water ready for pasta or rice, don't forget like I often do ;)

For The Chicken:
2 large boneless and skinless chicken breasts , filet if thick
2 heaping tablespoons flour (all purpose or plain)
3 tablespoons finely grated fresh Parmesan cheese
1 teaspoon salt
Cracked pepper

For The Sauce:
1 tablespoon olive oil
2 teaspoons butter (or sub with oil)
2 slices of bacon, trimmed of fat and cut into strips
1 small onion , chopped
6 large cloves garlic , minced or finely chopped
8 oz fresh sliced mushrooms
1-1/2 cups half and half (or use reduced fat cream or evaporated milk)
1/2 cup finely grated fresh Parmesan cheese
1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water(may not need this)


Instructions

Season the chicken with salt and pepper. In a shallow bowl, combine the
flour and parmesan cheese. Dip seasoned chicken in the flour mixture;
shake off excess and set aside.
Heat the oil and butter in a large non stick pan or well-seasoned cast
iron skillet over medium-high heat until butter has melted and pan is
hot.
Fry the chicken until golden on each side, cooked through and no
longer pink (about 4-5 minutes per side, depending on the thickness of
your chicken). Transfer onto a plate.
Add the bacon strips to the pan and fry until crispy. Drain off some
excess fat, keeping about 1 teaspoons worth in the pan. Add the onion
and garlic and fry until onion is transparent (about 1 minute). Next add mushrooms
cook till tender
Reduce heat to low heat, and add the half and half (or cream). Bring the sauce
to a gentle simmer; season with a little salt and pepper to your taste.
Add in the parmesan cheese, and allow the sauce to simmer until the
parmesan cheese has melted slightly.
 (If the sauce is too runny for your Tastes, add the cornstarch/water mixture
into the center of the pan and mix through fast to combine into the sauce.*
Mine was thick without this- It will begin to thicken immediately).
Add the chicken back into the pan to serve.
Serve with noodles, your favourite pasta, or rice.
Recipe Notes
*If you don't have half and half, make your
own with 3/4 cup full fat milk and 3/4 cup reduced fat cream. Substitute
half and half with full fat cream, reduced fat cream, or evaporated
milk.*

I have found several recipes for similar and here are some tips from them
Dredging the chicken in flour is optional. For a LOW CARB version,
dredge chicken in parmesan cheese before searing, leaving out the flour.
Alternatively, coat with an almond flour/parmesan cheese mixture, using
the same measurements in the recipe.
For a LOW CALORIE + LOW CARB version, sear the chicken without coating.

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