Chicken With Mushrooms In Pepitoria Sauce
The recipe makes 4 servings
1 lb (454g) skinless boneless chicken thighs
2 Tbsp olive oil
2 cups (250g) sliced mushrooms
2 garlic cloves, minced
1/2 cup chicken broth (more as needed)
4 Tbsp almond flour
1/4 cup heavy cream
1/4 cup chopped almonds
1 roasted pepper (95g), chopped
1/4 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground cumin
Salt and pepper to taste
Season the chicken thighs with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat; add the chicken thighs and cook them until browned on both sides, about 5 minutes per side. Transfer to a plate and set aside.
Add the sliced mushrooms and garlic to the skillet and sauté until tender, about 5 minutes. Scrape the bottom of the pan to release any browned bits, sprinkle the almond flour over the mushrooms, then pour in the broth and stir well. Add the heavy cream, chopped almonds, roasted pepper, cinnamon, cloves, and cumin, and season to taste. Stir the mixture until everything is combined.
Return the chicken thighs to the skillet and add (if needed) more broth to cover the chicken. Reduce the heat to low and simmer for about 15 minutes or until the chicken is cooked through and the sauce has thickened.
Serve the chicken thighs with the sauce and some low-carb vegetables, such as sautéed spinach or roasted asparagus.
Nutritional breakdown per serving (recipe makes 4 servings)
4.4g Total Carbs
2.8g NET Carbs