This chicken is moist and very flavorful ~ so delicious! |
1 - 1 1/2 pounds boneless & skinless chicken thighs
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 - 2 tablespoons olive or avocado oil
2 tablespoons butter
8 ounces brown mushrooms
2 cups of sliced red onions
1 tablespoon minced garlic
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 cup dry white wine
Method:
Mix together the onion powder, garlic powder, paprika, salt and pepper. Sprinkle on both sides of the chicken, to evenly coat the pieces. Heat the oil in a large skillet over medium-high heat. Add the chicken and fry about 8 minutes on each side. (The chicken should no longer be pink in the center of each piece.) While the chicken is cooking, trim the stems of the mushrooms and slice. Set aside the sliced mushrooms. When the chicken has finished cooking, remove from the pan and set aside.
Add the butter and onions to the skillet and brown for 2 minutes or until softened and fragrant. Add the mushrooms and cook for 3 minutes, or until the mushrooms are cooked and softened. Remove the onions and mushrooms to a bowl and set aside. Add the garlic, parsley, thyme and rosemary to the skillet. Saute for 2 minutes and then add the white wine. Simmer for five minutes. Return the chicken to the pan and stir to coat with the sauce. Continue to simmer, on low heat, for another 5 to 10 minutes. If desired, season with additional salt and pepper to taste. Stir in the sauteed vegetables and serve. Makes 6 to 8 servings.
Nutritional info per serving (1/8 portion), approximately:
168.38 calories ~ 10 grams fat ~ 6.9 grams net carbs ~ 12 grams protein
Garlic Chicken with Gazpacho |
For the gazpacho recipe, please click on this link:
My BEST Gazpacho! (Healthy, Delicious & Low Carb!)
https://carriekitchencreations.blogspot.com/2020/05/my-best-gazpacho-healthy-delicious-low.html
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