Keto Mushroom and Cream Sauce


3 Tbsp butter

1/2 cup chopped shallots or onion

8-10 ounces cremini or button mushrooms, thickly sliced

2 tablespoon chopped fresh tarragon, sage, or parsley

1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)

2/3 cup heavy whipping cream

1 Tbsp olive oil

1 1/4 to 1 1/2 pounds chicken breast cutlets, or skinless, boneless chicken breasts pounded to an even 1/4 inch to 1/3 inch

Salt 🧂& pepper


Melt the butter in a large sauté pan on medium high heat. Add the shallots and sauté for one minute. Add the mushrooms and sauté for 7-10 more minutes.

Deglaze the pan with vermouth and stir in the cream. Bring to a simmer and cook for 3 to 5 minutes

Cook the chicken in a separate pan and for about 4 minutes on each side, until browned and cooked through. Add to the saucepan with any desired herbs (Tarragon is my favourite).

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