The Keto Clan ‘Chicken with white wine sauce’

Chicken with white wine sauce served with fettuccine has always been a favorite of my husbands and mine, he gave me the recipe his mum used to use when he was younger and we enjoyed it on many occasions over the years.

I honestly wasn’t sure what I would serve it with when I decided to make it the other night because its just a dish that goes with pasta 🙂 but in saying that…it went so well with the vegetables every mouthful left me wanting more and the bonus I didn’t feel bloated after eating it!

This is a really quick easy dish I just brought a roast chicken from the shops and cut that up to speed the process up even more, but you could cook your chicken if you would rather do that.

It has a few more carbs than I would like due to the wine so it will definitely be a once every month dish! Enjoy guys.

Nutritional Information – Calories 442 (4 Servings)

Total Fat 29g

Cholesterol 12 mg

Sodium 689 mg

Potassium 32 mg

Total Carbohydrate 10 g

Protein 24 g

Ingredients:

350 g Chicken Breast sliced thin

1 Cup thickened cream

1 Cup Dry White wine

1 Large Shallot; Chopped (30 g)

2 Cloves Garlic; Minced

200 g Mushrooms Diced

1 Tsp Dried Basil

1 Tsp Dried Parsley

1 Tsp Dried Oregano

Salt & Pepper

2 Tbsp butter; 1 for Pan frying shallots & mushrooms & 1 for melting over vegetables

20 g Parmesan Cheese

200 g Frozen Broccoli and Cauliflower

Instructions:

In a large saucepan melt half the butter and then add the chopped shallots, garlic & mushrooms. Saute for 5 minutes or until translucent and staring to brown. (at the same time start cooking your vegetables in another pan or microwave) Stir in your oregano, parsley, and basil. Add the white wine bring to a boil then allow to simmer for around 5 minutes. After all the alcohol has evaporated it will have reduced by half, add the cream continue stirring until it forms a nice consistency (Also be careful and keep an eye on your sauce so it doesn’t burn and stick to the bottom of your pan!) Toss in your diced chicken and cook for a further few minutes. Once your vegetables are cooked melt the remaining butter over them and then place them on a plate and ladle the chicken white wine sauce on top..