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Ingredients
| salt |
| black pepper |
| paprika |
| chicken breasts: 4 breasts |
| dried oregano (ground): 1/2 tsp (crumbled) |
| dried basil (ground): 1/2 tsp (crumbled) |
| olive oil: 3 Tbl |
| onions: 1 (chopped) |
| garlic: 2 cloves (minced//or to taste) |
| white mushrooms (sliced): 2 cups |
| broccoli flower clusters (flowerets): 3 cups |
| light whipping cream (fluid): 1 cup |
| Dijon mustard: 1 1/2 tsp |
| parmesan cheese (grated): 1/2 cup |
| parsley: 1/2 cup (minced) |
Creamy Mushroom and Broccoli Chicken (Atkins-Friendly)
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
4 serving(s)
Tags
- Season chicken well with salt, pepper, paprika, oregano and basil.
- Brown and cook the chicken breasts in oil on both sides until juices run clear and chicken is cooked through. Place the cooked chicken in a serving dish with high sides (to catch the sauce).
- In the same skillet, saute the onions, garlic and fresh mushrooms until onions are soft (about 4-5 minutes).
- Add broccoli florets, cream and mustard and bring to a boil. Reduce heat to low, cover and simmer for 5-6 minutes or until broccoli is crisp-tender and cream sauce is thickened. Remove from heat and stir in 1/2 cup Parmesan cheese.
- Pour the sauce over chicken in serving dish.
- Sprinkle with minced, fresh parsley.