Creamed Chicken With Mushrooms - Atkins - 4.5 Net Carbs

• 1 1/2 lbs chicken cutlets, cut into 1-inch pieces
• salt and pepper, to taste
• 2 teaspoons thyme, chopped fresh or 1/2 teaspoon thyme, dried
• 3 tablespoons butter, divided
• 2 cups mushrooms, sliced
• 1/2 cup shallot, minced
• 2/3 cup white wine, dry
• 2/3 cup chicken broth, reduced sodium
• 2/3 cup heavy cream
• 1/4 cup parsley, chopped fresh

1. Season chicken with salt, pepper, and thyme.
2. Heat 2 tbsp butter in skillet until foam subsides. Add chicken and cook over med-high heat for about 3 min, until light golden.
3. Add mushrooms, cook for 2 min, stirring occasionally.
4. Transfer mixture to plate and keep warm.
5. Melt remaining 1 tbsp butter in skillet over med heat.
6. Add shallots and cook 2 minute.
7. Stir in wine and broth, scraping up browned bits from bottom of pan and bring to a boil.
8. Reduce heat and simmer 5 minute
9. Add cream and gently simmer 5 minute.
10. Return chicken/mushroom mixture to skillet, stir in parsley, and heat through. Serve immediately.

chicken cutlets, salt, thyme, butter, mushrooms, shallot, white wine, chicken broth, heavy cream, parsley

Taken from www.food.com/recipe/creamed-chicken-with-mushrooms-atkins-4-5-net-carbs-498010 (may not work)