Chicken in Rich Mushroom Sauce

Keto Special

with Roasted Garlic Broccolini and Zucchini

10 min

Difficulty: 2/3

European

In this lightened-up version of stroganoff, we’ve topped beautifully golden chicken thighs and charred roasted broccoli with a luscious mushroom and crème fraîche sauce.

Allergens

Milk

Utensils

Parchment Paper

Baking Sheet

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Ingredients

Chicken Breasts

2 unit

Broccolini

170 g

Zucchini

1 unit

Mushrooms

113 g

Garlic, cloves

3 unit

Cream

113 mL

Chicken Broth Concentrate

1 unit

Oil

1.5 tbsp

Pepper

0.125 tsp

Salt

0.125 tsp

Unsalted Butter

1 tbsp

Preparation

Trim broccolini ends, then cut into bite-sized pieces.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Thinly slice mushrooms.
Peel, then mince or grate garlic.

Add broccolini, zucchini, half the garlic and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets with a quarter of the garlic and 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
Roast in the middle of the oven until tender, 12-14 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Heat a large non-stick pan over medium-high heat.
While the pan heats, pat chicken dry with paper towels. Season with salt and pepper.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, 1-2 min per side.
Transfer chicken to a unlined baking sheet.
Roast in the top of the oven until chicken is cooked through, 10-12 min.**

Reheat the same pan over medium-high.
When hot, add 1 tbsp (2 tbsp) butter, then mushrooms. Cook, stirring occasionally, until softened, 5-6 min.

Reduce heat to medium-low, then add remaining garlic. Cook, stirring often, until fragrant, 30 sec.
Add cream, broth concentrate and 1/3 cup (1/2 cup) water. Bring to a simmer. Cook, stirring often, until sauce thickens slightly, 2-4 min.
Remove from the heat. Season with salt and pepper. Cover to keep warm.