I had half a pack of white mushrooms that I cometelt forgot about, not being one to waste food I decided I'd use them as the base for my chicken dish tonight. Lo and behold I ended up making chicken masala so while this is not a NEW recipe to the world it is one that is fully grain free and lowcarb. Also, since masala wine has only 5.1g carbs in a full cup (which is what this recipe calls for) it ends up being very much keto appropriate. Okay, enough blabber, here's your very easy recipe.
1/2 stick of butter or bacon grease, or fat of choice (I used grassfed butter today)
1 cup masala wine (can be subbed with 1/4 cup mirin and 3/4 cup white grape or apple juice if you aren't watching your carbs as closely)
1 cup sliced mushrooms
3 sliced/chopped garlic cloves
1/4 teaspoon xantham gum (optional but it helps hold things together)
Garlic powder as desired
Sea salt as desired
5 tenderized/pounded chicken thighs or breasts (I used thighs)
In a pan over medium heat brown the butter
Increase the heat to high and add in chicken breasts
Allow to cook on one side until the outside is nice and crusty/crunchy then flip and repeat on the other side
Remove chicken from pan and set aside
Reduce heat to medium
Add mushrooms and garlic into the buttered pan used for the chicken
Sautee briefly until the outside of the mushrooms start to look cooked and possibly crusty
Add in wine and allow to simmer until the flavor of the alcohol is gone (Roughly 5 minutes)
Add in xantham gum and stir over low heat until the sauce reaches your prefered consistency.
Now for choices, you can either pop your chicken back into the sauce or serve with the sauce drizzled over.
I served this over a creamy parmesan cauliflower risotto but zoodles, shirataki or salad will do as well.