Chicken Tenders & Creamy Mushroom Sauce
These Skillet Chicken Tenders in a creamy mushroom sauce make incredibly keto dinner that comes together in 30 minutes!
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15minutes 25minutes
Servings Prep Time
4people 10minutes
Cook Time Passive Time
15minutes 25minutes
Ingredients
  • 1/2lb mushroomsrinsed and patted dry
  • 1lb chicken tenders
  • 2 garlic clovesminced
  • 2tbsp butterdivided
  • 1tbsp chives
  • 1 chili pepper
  • 1/2cup Heavy Cream
  • 1/4cup chichen broth
  • 1tsp lemon thyme
  • 1tsp Black Pepper
  • 1/2tsp ground nutmeg
Instructions
  1. Heat a large heavy skillet over medium heat and add butter and oil. Once oil is hot, add the chicken in a single layer. Season with salt, black pepper, chives, minced garlic, and lemon thyme and sauté about 4 min on each side or until just cooked through.
  2. Remove chicken to a plate and set aside.
  3. Add thickly sliced mushrooms and season with salt. Add chicken broth. Let mushrooms sizzle about 5 min, stirring occasionally until they are golden brown.
  4. Add heavy cream, nutmeg, and more black pepper.
  5. Return chicken to the pan. Bring to a light boil and continue to cook 2 min until sauce is slightly thickened then remove from heat. The sauce will thicken more as it cools. Season with more chives and lemon thyme.

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