Dinner • Meat • up to 30 min • Frying pan • Airfryer Sugar-free • Gluten-free
Ingredients: * Chicken fillet – 200 g * Mushrooms – 100 g * Cream 30% – 2 tablespoons (30 ml) * Butter – 1 tablespoon (15 g) * Thyme – to taste * Salt – to taste * Pepper – to taste
PREPARATION – FRYING PAN: * Slice the mushrooms. * Heat the pan and add the butter. * Fry the mushrooms 2–3 minutes. * Add the chopped chicken. * Fry together for 6–7 minutes until the meat is browned. * Add the cream. * Season with salt, pepper, and thyme. * Simmer for another 5 minutes over low heat.
PREPARATION – AIRFRYER: * Slice the chicken and mushrooms. * Transfer to an ovenproof dish. * Bake at 180°C for 10 minutes. * Add the cream and spices, mix. * Bake for another 5 minutes.
📊 KETO (1 serving): * Calories ~480 kcal * Fat ~34 g * Protein ~36 g * Net Carbohydrates ~4 g
💡 TIP: * Add the cream at the end - the sauce will remain smooth and will not curdle.
