Keto Chicken and Mushrooms with Cauliflower Mash
Serving of 2
1 free range chicken breast
8 med mushrooms
1 cup baby spinach
1 tbsp parsley
1 tsp thyme leaves
1 tbsp chive leaves
3/4 cup cream
1/2 free range chicken stock
1 garlic clove
1/2 tsp Xanthan Gum (available at Low Carb Emporium)
1 small onion
2 tbsp Parmasan Cheese grated
2 tbsp butter
1.5 cups of cauliflower florets
2 tbsp butter
Salt and Pepper
Time to cook
Firstly slice all your mushrooms and dice the onion. Then chop all the herbs and crush the clove of garlic.
Next split your chicken breast into two. The average chicken breast weighs approximately 280-300g, when the recommended serving is 125-150g.
In a fry pan heat 1 tablespoon of butter and sautee the onions and mushrooms until softened and then remove them from the pan. Then pan fry the chicken breasts and remove them from the pan and pop them to the side.
Next add all the ingredients except for the Xanthan Gum and a 1/4 of the cream and allow to reduce by three quarters until you have a thick sauce. While this is simmering boil your cauliflower for about 10 minutes, then transfer to a food processor and add the butter and salt and pepper to taste and then mash, this is then ready to go.
Next add back in your chicken the remaining cream, spinach and Xanthan Gum and stir until its all combined. Then plate in a pasta style bowl with the chicken on top of the cauliflower mash. Enjoy. X