Warning: this stuff is RICH and NOT remotely low-calorie! But it IS low carb!
- 2-3 Tbsps butter
- 1 1/2 – 2 cups cream (I use heavy cream)
- 1 1/2 Tbsps Herbes de Provence
- 1 lb chicken tenderloins
- 1-2 medium zucchini
- 8 oz. fresh mushrooms (I usually use crimini or button)
- 1 Tbsp xanthan gum (if you want thicker sauce)
- 1-2 Tbsps Parmesan cheese (the real stuff, not the green can stuff!)
- 4-5 stalks of asparagus
- 1-2 Tbsps minced garlic
- 1-2 Tbsps dried or fresh shallots, minced
- salt and pepper to taste
Dice the veggies and mushrooms into decent-sized chunks.
Melt the butter in the biggest saucepan you have set to medium-high and brown the chicken in it. Remove the chicken (yes, I hate this part, too, but it doesn’t turn out right if you don’t) and add the diced veggies to the pan and sauté them for a couple of minutes, then add the minced garlic and shallots, then return the chicken to the pan.
Stir everything up well and add the cream (if you want thicker sauce, reserve about 3-4 Tbsps of the cream, mix in the xanthan gum, and add that to the pan).
Add the salt, pepper, and Herbes de Provence (yes it seems like a lot) and bring to a boil, stirring occasionally, then lower the heat to low, put the lid on, and let simmer for about 20 minutes, stirring occasionally. Remove the lid, add the parmesan, stir it up again, then remove from heat and let it cool for a minute to thicken up and hopefully protect your tongue from scalding. 🙂