When your fields are gold think Brown
2 Tbsp. Olive Oil
8 Chicken Tenderloins
1 cup Cream
1/2 package sliced mushrooms
1 Tbsp. Sugar Free Apricot Preserves
1 Tbsp. Buffalo Wing Sauce
1 Tbsp. Pesto
1/3 cup Shredded Parmesan
Pour Olive Oil into skillet. Cook chicken in skillet over medium heat add mushrooms when chicken is half done. Break chicken into bite sized pieces with spatula. Add preserves, wing sauce, and pesto. Sprinkle with cheese. Add Cream and stir to combine. Cook until mixture thickens slightly.
I threw this together last night:
splash of Olive Oil
1/2 container fresh sliced mushrooms
1/4 Cup onion
handful of shredded smoked chicken (leftover from a purchased smoked chicken – Delicious!)
4 slices sun dried tomatoes, chopped
1 tsp. Italian Seasoning
1/4 Cup Parmesan Cheese
Pour the olive oil in the pan and saute the mushrooms and onions. Add the tomatoes. Sprinkle with Italian Seasoning and Parmesan cheese. Stir to combine and serve.
So easy, tasty and low in carbs. I had a spinach salad with it.
