Creamy Mushroom and Pepper Chicken
Ingredients
- 2 tsp olive oil
- 2 large chicken breasts
- 16 ounces baby bella mushrooms , sliced into 1/2-inch thick slices
- 1/2 cup canned coconut cream
- 1 tsp ground black pepper
- a pinch of salt
Instructions
-Wrap Chcicken breast in foil parcel and place in the oven for 25 min at 180 degrees
-In the meantime Add 2 tsp of olive oil to a large frying pan and heat over medium-high heat for about 1 minute.
-Add the sliced baby bella mushrooms and mix to coat them with the oil. Cook for about 4 minutes, without mixing the mushrooms at all.
-Then mix them frequently while they cook for about 2-3 minutes. At this point the mushrooms should start shrinking in size and sweating.
-Reduce the stove heat to medium. Cook the mushrooms for another 4 minutes without mixing them. Mix them, and then cook them while mixing every so often for the next 10 minutes, or until the are grilled and —golden brown. They shouldn’t be “wet” anymore by this point. Add the coconut cream, ground black pepper and salt to the dish and mix.
-Increase the heat to medium-high and let the sauce thicken for the next 3 minutes.
Delicious, high protein and low carb meal that is ideal for dropping fat and curbing appetite!
Enjoy!
Looking to get back in shape? Find out more about our famous 21 Day Body Transformation Challenge CLICK HERE