Low Carb Recipes: Creamy Chicken Mushroom Sauce


Guest Post by Jedha of Paleo Weight Loss Coach

This meal is one of my most favorite paleo meals. It’s also a low carb friendly meal. In fact many of the meals I eat are low carb, although I call them paleo. This chicken dish is also one of my go to meals when there’s a lack of time because it takes about 20 minutes or less to cook it once you know the recipe. I hope you’ll give it a try because I know you will love it!

Serves 3

2 large chicken breasts
1 large onion – diced
6 mushrooms – sliced finely
1/2-1 cup coconut cream
Sea salt
Black cracked pepper
3 tablespoons red wine
Olive oil
Almond flour
4-5 cups wombok – shredded

Cooking Method
1. Cut your chicken breast pieces into small thin strips
2. Pour some almond flour onto a dinner plate, and dip the chicken into the flour to coat it in the flour, and then set it aside in a bowl
3. Place about 2 tablespoons of oil in a large fry pan & get the pan nice and hot
4. Put the chicken into the pan and start frying it off until most of it is nicely browned
5. At this stage the chicken will be browned but undercooked, that’s how you want it so remove it from the pan and set aside
6. Put more oil in the pan, add the onion and cook until nicely browned
7. Add a generous splash of red wine to the pan, and allow it to burn off for about 2 minutes
8. Add a small amount of coconut cream and allow the wine and onion to blend with the cream.
9. Now add the chicken back to the pan, and add just a bit more cream to the pan. The flour on the chicken will thicken the sauce but you don’t want it too runny so add a bit of cream, then add a bit more if you need it.
10. Add the mushrooms to the pan, put some sea salt and pepper into the pan and simmer for 5 minutes
11.Take the pan off the heat, put a lid on it and allow the chicken to rest for 10-15 minutes
12. Meanwhile steam up your shredded wombok cabbage
13. Bring the chicken back to the boil for 1-2 minutes and then serve it on a bed of wombok for a delicious meal

Here’s a video that shows you how easy this meal is to make

I can’t take credit for that paleo recipe, Paul (the guy in the video) adapted it for me. He’s a great cook (aka ex-chef), don’t tell him that though (LOL!)

Please try it, you will absolutely love it.

And when you do, take a picture and share it or report back and tell us how tasty it was!

Enjoy 🙂


About Lynn Terry

I love making the low carb diet EASY for people with a busy lifestyle (like me!) with my KISS / Keep It Simple method. :) About Lynn Terry: Host of the Low Carb Challenge
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6 Responses to Low Carb Recipes: Creamy Chicken Mushroom Sauce

  1. Vicki Kron says:

    Hi Guys,

    This recipe looks delicious and I’m going to make it tonight. One question…where do I purchase coconut cream? If I cannot locate coconut cream can I substitute heavy whipping cream?

    • Jedha says:

      Hi Vicki, you should be able to purchase coconut milk or cream from any grocery store but normal cream will work just fine as well. Enjoy and please report back, I’d love to hear how much you enjoyed it 🙂

  2. Suze says:

    “Whoo-hoo. Thank you for this recipe. I have wanted to make it every since I saw your post on it. Yum. I will give it a try 🙂

  3. Natalie Akpele says:

    This looks so yummy Jedha! I’m adding it to our meal plan for this week. I’ve never had wombak before though. What would you say it’s like? And could you just have the chicken over lettuce?

    • Jedha says:

      Yes Natalie, it will taste just as good over lettuce, or with sauteed cabbage or sometimes I grate cauliflower and stir fry it in a pan to make cauliflower rice. Enjoy 🙂

  4. Barbara Hess says:

    Tried this recipe last night and it was delicious! I wasn’t sure what wombok cabbage was and was not able to find anyone at the oriental market that knew either. when I got home I googled it and found out it is another name for napa cabbage which I already had on hand. It was very satisfying — will try it again! Thanks so much for your food ideas.

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