Creamy Mushroom and Broccoli Chicken (Atkins-Friendly) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I'm trying to develop recipes that suit the Atkins Diet. Ingredients:
4 boneless chicken breasts |
salt |
pepper |
paprika |
1/2 teaspoon dried oregano, crumbled |
1/2 teaspoon dried basil, crumbled |
3 tablespoons olive oil |
1 small onion, chopped |
2 minced fresh garlic cloves (or to taste) |
2 cups sliced fresh mushrooms |
3 cups broccoli florets |
1 cup cream |
1 1/2 teaspoons dijon mustard |
1/2 cup grated parmesan cheese |
1/2 cup minced fresh parsley |
Directions:
1. Season chicken well with salt, pepper, paprika, oregano and basil.
2. Brown and cook the chicken breasts in oil on both sides until juices run clear and chicken is cooked through. Place the cooked chicken in a serving dish with high sides (to catch the sauce).
3. In the same skillet, saute the onions, garlic and fresh mushrooms until onions are soft (about 4-5 minutes).
4. Add broccoli florets, cream and mustard and bring to a boil. Reduce heat to low, cover and simmer for 5-6 minutes or until broccoli is crisp-tender and cream sauce is thickened. Remove from heat and stir in 1/2 cup Parmesan cheese.
5. Pour the sauce over chicken in serving dish.
6. Sprinkle with minced, fresh parsley.
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