TINA'S MUSHROOM CHICKEN
6 chicken thighs
Salt
1/8 teaspoon pepper
1/4 teaspoon paprika
Sauce:
1/4 cup butter
1/2 pound mushrooms, sliced
1 teaspoon soy sauce
1/2 teaspoon Dijon mustard
3/4 cup heavy cream
Dash paprika
Pinch fresh parsley, chopped
Salt and pepper, to taste
Season the chicken and place in a large baking pan. Bake at 425º for 45 minutes, until done. About 20 minutes before chicken is done, melt the butter in a large skillet. Sauté the mushrooms until tender. Stir in the soy sauce and mustard, then slowly stir in the cream. Bring to a boil and cook until the sauce has thickened. Season to taste and stir in parsley. Serve over the chicken.
Makes 6 servings
Do not freeze
Per Serving: 378 Calories; 33g Fat; 17g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
The sauce was very tasty and would be nice served over chicken breasts, hamburger patties, steak, veggies, etc. It is very good with the Dijon mustard.
NOTE: I tried reheating the sauce the next day and it turned oily. It still tasted good, but looked horrible. If you add a little xanthan gum it will make it more stable.