Sunday, September 17

Mushroomy Chicken with Bacon

Recipes are back-dated to prevent interference with current blogging.

This is rather like recipes I've had before that are "cream of mushroom soup dumped on chicken" except it's homemade. It's good stuff. I've modified my version (of course -- if I don't modify something, I just link to it) slightly. The original was on the lowcarber forum (read it here).

Mushroomy Chicken with Bacon


2-4 boneless chicken breasts (or whatever you prefer.)

2 tablespoons butter, melted (a little more if you have more than 2-3 pcs chicken)

slices of bacon to match your quantity of chicken

crushed garlic (quantity to taste)

1 cup mushrooms, sliced (if everyone eating is LC, just 1/2 cup. Otherwise, put in more and the LCer can just not take so many of them. It's better with more.)

1/3 cup heavy (whipping) cream

Your favorite seasoning to taste for your chicken (seasoning salt, etc.)


1. Heat oven to 350 degrees. Optional: you can half-cook the bacon first if you prefer your bacon a little more done in the final product. (Of course, the bacon dripping on the chicken is the point of this, and you lose some of that, if you half-cook it first.)

2. Pour melted butter into a baking dish of whatever size will fit all your chicken. Add chicken (if it has skin, put that side down), and sprinkle with your seasoning and the garlic. Turn the chicken over, season that side, and lay the bacon strips on top. Sprinkle with mushrooms.

3. Bake 45 to 60 minutes, until chicken is done (is no longer pink).

4. Remove chicken and whatever's on top of it to your serving plates or somewhere to keep warm. Pour all the juices from the baking dish into a small saucepan and whisk together with the cream over low heat until thickened. If you have an issue with the 'reduction' taking forever, try some Not/Starch (replaces corn starch wonderfully and is lowcarb, buy it here).

5. Pour sauce over the chicken and serve warm.


Well it depends on how much you make. Chicken and bacon have no carbs. Mushrooms and cream have some. USDA says a 'medium white mushroom, raw' weighs 18grams and has .59 carbs. It says 'cream' (heavy whipping) .34 (about 1/3) a cup weighs 80.92 grams and has 2.26 carbs.


You could crockpot chicken, fry some mushrooms in garlic and butter, and then dump the crockpot runoff and shrooms into a saucepan and make the sauce for this recipe and have something similar -- we crockpot more than we bake, especially in summer.

We didn't make a side with this but I think grilled green beens with pepper, garlic and butter would have been great with it.

All three of us loved it, the kid too. This is a nice one for leftovers you can store in a bowl and nuke for lunch. It might be freezeable but I wouldn't chance it since most dairy doesn't do too well frozen and this has a bunch of cream in the sauce.

1 comment:

Anonymous said...

This is a great dish! Congrats on your progress!