Holiday Chicken

This dish makes a pretty main dish or offering at a party or pot luck.

INGREDIENTS

Chicken

8 chicken thighs (I use boneless)

1/2 cup onion, chopped

1/2 cup mushroom slices

3 Tbsp Coconut oil

1 tsp Thyme

1 tsp pink salt

1 tsp pepper

Sauce

1/2 cup MexicanTable Cream

1/4 cup heavy whipping cream

1/2 cup water

1/3 cup Parmesan cheese, grated

1/3 cup Italian blend shredded cheese

Garnish

1 Tbsp Paprika

2 Tbsp Parsley

1 cup Crushed Pork rinds

Melt the coconut oil in a large skillet on med/high.  Saute the mushrooms and onions until they start to soften.  Combine the thyme, salt, and pepper and sprinkle over both sides of the chicken pieces.  Add the chicken to the skillet and cook 3-4 minutes per side.  Turn down to med/low and cover.  Continue to slowly cook chicken while you make the sauce.

In a medium sauce pan on medium heat, combine Table cream, whipping cream, and water.  Simmer slowly until bubbles form along the edges.  Add the grated parmesan and shredded italian cheeses and stir them in until melted and smooth.  Turn down to low and stir continuously for 3-5 minutes to thicken the sauce. 

Pour the sauce over the chicken and continue to simmer on low for another 5-10 minutes.  When ready to serve, combine paprika, parsley and pork rinds and sprinkle over the top for a festive crunch.

Makes 8 servings.

Calories: 476

Fat: 18g

Net Carb: 2g

Protein: 37g