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Keto Chicken, Olives, and Mushrooms

This simple low-carb dish is delightfully full of flavors. Chicken, olives, and mushrooms combine to make a rustic dinner that will please even the most discerning taste buds.

A wooden table with a serving bowl and a blue plate filled with chicken with olives and mushrooms, flanked by a glass of water and cutlery.

Adapted from Pascale Naessens | The Keto Cure | Lannoo Publishers, 2021

I don’t like fat that’s been heated too much, even fats with a high melting point such as coconut oil or butter. When you heat them to a moderate temperature, these fats taste better, and they’re healthier too. That’s why I always pour off the brown fat after cooking and return the pan to the heat with fresh fat for cooking the vegetables. The chicken drippings are then scraped into the fresh fat to give the vegetables some extra flavor.–Pascale Naessens

Keto Chicken, Olives, and Mushrooms

A wooden table with a serving bowl and a blue plate filled with chicken with olives and mushrooms, flanked by a glass of water and cutlery.

A simple, week-night-friendly dinner that’s also perfect for keto eaters. The flavor of the olives add a briny, salty touch, and loads of buttery mushrooms pile on the umami.

Pascale Naessens

Prep 15 mins

Cook 30 mins

Total 45 mins

Entree

American

2 servings

722 kcal

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  • Preheat oven to 350°F (180°C).

  • Season chicken with salt and pepper. In a medium skillet over medium heat, warm 1 tablespoon oil. Add chicken and cook until browned, flipping once, 3 to 4 minutes per side.
  • Move chicken to a rimmed baking sheet. Bake until the chicken reaches an internal temperature of 165°F (74°C), 15 to 20 minutes.
  • While the chicken is baking, drain the fat from the skillet. In the same skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Sauté mushrooms until beginning to brown, 5 to 7 minutes. Stir in olives and season with salt, pepper, and rosemary. Cook for 1 minute more.

  • Pour in water or chicken stock and use a wooden spoon to scrape up any browned bits on the bottom of the skillet. Let mixture simmer until the liquid is slightly reduced and all the flavors are well combined, 5 to 10 minutes.
  • Remove skillet from heat and add the remaining tablespoon of butter. Fold butter into the sauce.

  • Slice chicken and serve with mushrooms and olives.

*Which olives are best for cooking?

Pascale Naessens has something to say about this. She feels you can use any type of olive: marinated olives, dried olives, olives from a can. There’s only one rule: taste the olives, and if you like them, then you’ll be sure to love them in your dishes. Bear in mind that pitted olives are easier to work with.

Serving: 1servingCalories: 722kcal (36%)Carbohydrates: 14g (5%)Protein: 47g (94%)Fat: 54g (83%)Saturated Fat: 21g (131%)Polyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 1gCholesterol: 161mg (54%)Sodium: 1108mg (48%)Potassium: 958mg (27%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 760IU (15%)Vitamin C: 1mg (1%)Calcium: 60mg (6%)Iron: 3mg (17%)

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Originally published on October 9, 2021

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