I made a similar recipe with pork chops and decided it would work well with chicken. So I substituted with chicken breast cut across from side to side like you’re butterflying it, only you cut all the way through to separated the pieces. This makes a thinner cut for faster cooking. I also added cream to the gravy to make it a light, Southern-style gravy.

This dish cooks quickly and is easy to make. Serve it with a salad, mashed cauliflower, or any other low carb vegetable for a low carb meal.

Chicken with Mushrooms and Gravy

1 large Chicken Breast
1 teaspoon Garlic and Herb Seasoning
1 pinch Salt
1 pinch Ground Black Pepper
2 tablespoons Butter, divided
4 ounces Sliced Fresh Mushrooms
1 teaspoon Garlic, minced
1/2 teaspoon Dijon Mustard
1 tablespoons Low Carb Flour
1 cups low sodium Chicken Broth
1/4 cup Heavy Cream

Slice the chicken breast through the middle to make two thinner cutlets. If it is too large, trim the bottom portion of each to make smaller cutlets. Season each piece with the garlic and herb seasoning, pressing it in make it stick. Sprinkle salt and pepper over the tops.

Heat a large skillet over medium-high heat, then add 1 tablespoon butter. Cook the breast pieces until they turn white part way up the side, then turn over and cook another two minutes. Remove cutlets from the skillet to a plate.

Using the same skillet over medium-high heat, melt the remaining butter. Add the mushrooms and cook until golden, around 5 minutes. Stir in garlic and mustard, cooking about 1 minute.

Add low carb flour to the skillet and stir to make a paste. Add the chicken broth, stirring until incorporated, then stir in the cream and mix well. If any liquid has gathered on the plated chicken, pour it back into the pan. Season with salt and pepper. Reduce heat to medium and simmer. Stir until sauce thickens, about 5 minutes. Taste to check your seasoning and adjust if needed.

Return chicken cutlets to the skillet and cook until heated through, about 2 minutes. Serve hot.

Makes two servings.