Jeles’ Galinha Fricasse

Ingredients:

2 pounds of Chicken with bone or with out (I use chicken breasts ~boneless)

1/2 tsp salt

1/2 tsp pepper

4 tbsp extra virgin Olive oil

1 small red onion, diced

2 cloves garlic, minced

1/2 tsp Goya Adobo

1 cup sliced white mushrooms

2 tbsp fresh lemon juice (freshly squeezed)

1/2 cup chicken broth

1/2 cup dry white wine

1 bay leaf

1 tsp paprika

1 cup heavy whipping cream

4 large egg

1/2 tsp xanthan gum

2 tbsp freshly chopped herbs such as parsley and thyme

Instructions:

NOTE: You can keep the chicken breast whole or cut the chicken into medium pieces and season with salt, pepper and Goya Adobo. Heat a large skillet greased with 2 tablespoons of olive oil over a medium-high heat. Add the chicken slices and cook until browned from all sides. 8-10 minutes

Once browned, remove with spoon, transfer to a bowl and set aside. Work in batches if needed - do not overfill the pan.

Add another tablespoon of olive oil in the pan where you cooked the chicken. Add diced onion and minced garlic. Cook until lightly browned, for 2-3 minutes. Then, add the sliced mushrooms. Reduce the heat to medium and cook for a minute

Add the lemon juice, chicken stock, white wine, bay leaf and paprika. Bring to a boil and cook for about 5 minutes.

Whisk the cream with the egg and xanthan gum. This is important....slowly drizzle the mixture into the pan while mixing and cook until thickened, for 1-2 minutes. Then, add freshly chopped herbs

Put the browned chicken back into the skillet, combine and cook for 1-2 minutes. Once cooked, set aside.

Serve over Cauliflower Rice <3 Yummy!!!

ENJOY!!!

~Servings 6 ~ Calories per serving 540 ~ Net Carbs 5.6~

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