Keto Chicken Stroganoff

Keto Chicken Stroganoff

January 10, 2020 5 By William Morgan


– Today on Low Carb with Jennifer, I’m going to be making this delicious family-friendly
chicken stroganoff. Hey there, friends. I’m Jennifer Banz and I help home cooks make keto meals the
whole family will love. So today we’re making
this chicken stroganoff. It’s delicious and so
we’re going to start off with some chicken breasts and you could use chicken
thighs for this recipe, but I like to use chicken breasts for it. We’re going to cut them in
half lengthwise like this. So, I take a chicken breast, I stick my palm down on it and I cut down the center very carefully, you need a sharp knife. And maybe a cutting board that doesn’t move so much. So there you have it, I have
two chicken breast cutlets. I’m going to continue with the
rest of these chicken breasts. Okay, we’ve got our
chicken all sliced in half. We’ve got six cutlets here and I’m going to season
each one on both sides with salt and pepper pretty generously. You want to make sure your chicken has a good amount of seasoning. Okay, we have our chicken
breast perfectly seasoned here. I’m going to set that aside
and I’ve got a hot skillet, so I’m going to add some avocado oil which is my favorite cooking oil. It has a high heat, high smoke point. So, we’re going to add in
a few of these chicken, pieces of chicken and
we’re going to cook them on both sides until they’re
cooked all the way through. We’re going to have to do two batches. So, it’ll take a few minutes on each side for these to cook all of the way through. It won’t take very long
because they’re nice and thin. Okay, our chicken is
getting nice and brown and now I’m going to flip it over to the other side so
it can finish cooking. So if you’re ever curious or, I mean, you really need to know, if your chicken is cooked
all the way through, you can use one of these
meat thermometer probes. This is my favorite one, it’s really cheap, you
can find it on Amazon. I’ll link to the one that I
use down in the description, but it’s really important to make sure that your chicken is
cooked all the way through and this is a guarantee that it is. You just stick it into
the center of the chicken and then it’s going to give you a reading. You want your chicken to
be 165 degrees Fahrenheit. Of course, this one’s not done yet. So, we’re going to keep on cooking. Okay, all of our chicken is
finished, it looks amazing. So, I’m going to set this aside and I’m going to start with our sauce for the chicken stroganoff. So, we’re going to add in some onions. And these should cook up really fast ’cause we have a really hot skillet. Oh my, yeah. And we want to scrape
any of the brown bits off of the bottom of the pan. Man, those already look
so good and caramelized. So, I’m going to go ahead and
add in our sliced mushrooms and some minced garlic. So we’re going to cook,
oops, mushroom overboard. We’re going to cook these mushrooms until they are nice and soft. Okay, our mushrooms are looking amazing and now we can continue with our sauce. We’re going to add in some heavy cream and some chicken broth. And some Dijon mustard. Okay, we’re going to bring
this up to a boil now. We want this liquid to reduce by half and it’ll be our beautiful,
creamy stroganoff sauce. Okay, our sauce is looking so good and for our finishing touch,
I’ve got some lemon juice here which is going to brighten
up that cream sauce and we’re going to add in some dried dill. Okay, I’m going to turn off the heat and I’m going to add our
chicken back to the skillet just so they can get in with the
sauce and get all reheated. And this is ready to go, it
looks amazing, look at that. So what would I serve this with? I would serve it with this right here, my instant pot mashed potatoes. They’re super creamy. Make sure you go check out that recipe and I’ll see you guys later, bye.