ONE SKILLET KETO CHICKEN WITH BACON MUSHROOM GRAVY

INGREDIENTS:

• 1 ½ lb chicken thighs or breasts, skinless boneless (about 4 to 5 pieces)
• 2 slices uncooked bacon, chopped
• 1 ½  cup sliced white mushrooms
• 1 tbsp avocado oil or olive oil
• ½ tsp sea salt, divided
• ⅛ tsp black pepper
• 1 tbsp butter
• 2 garlic cloves, minced
• 1 tsp dried thyme leaves
• ⅓ cup chicken broth
• Thickener: 3 ounces cream cheese (softened) for keto version, or for *paleo version use- 2 tsp arrowroot powder + 1 tbsp butter (mashed together with a fork)                                               

DIRECTIONS:

1. Sprinkle chicken with ¼ tsp of the salt and ⅛ tsp pepper. In a large skillet over medium-high heat, add the 1 tbsp oil and sear chicken for 5 to 7 minutes on each side until browned.
2. Remove chicken from skillet and place on a plate and set aside (will return to the pan later).
3. In the same pan used for the chicken, over medium heat, fry chopped bacon until slightly browning.
4. Add 1 tbsp butter, melt and add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened.
5. Add chicken broth,  dried thyme & ¼ tsp salt to the pan and stir.
6. Turn up the heat to medium-high and bring liquid in the pan to bubbling. Add cream cheese and melt & stir into the sauce until sauce thickens & turn the heat back to medium. *For Paleo: add the arrowroot & butter mixture to the pan & stir and melt arrowroot butter into the sauce over medium to medium-high heat until the sauce starts to thicken.
7. Place chicken back in the pan with mushroom sauce, cover and turn the heat down to low & simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushroom bacon gravy over the chicken.

This Recipe adapted from >>>> Click Here