Completely Keto Chicken in Balsamic Sauce with Mushrooms

Lucas, an aspiring chef passionate about keto cooking, decided to dazzle his friends at their monthly dinner club with a new recipe: Completely Keto Chicken in Balsamic Sauce with Mushrooms. He carefully selected chicken thighs for their juiciness, baby portabello mushrooms for their depth of flavor, and a harmonious blend of white wine, balsamic vinegar, and Nature’s Hollow Sugar Free Honey Substitute for the sauce.

He served the dish over a fluffy bed of cauliflower mash, allowing the savory balsamic sauce to meld beautifully with the lighter side. The dinner was a hit, with guests praising the rich, complex flavors that Lucas had masterfully combined.

As the evening drew to a close, and Lucas went to the kitchen to gather the dishes, he found his meticulously planned dessert – a keto cheesecake – missing from the refrigerator. Puzzled, he returned to the dining room to discover his friends had orchestrated a surprise. In place of his cheesecake, there stood a professionally made keto cake, adorned with the words “Best Chef” in elegant icing, a loving jest from his friends who appreciated his culinary efforts more than any dessert he could have prepared.

Lucas’s Completely Keto Chicken in Balsamic Sauce with Mushrooms wasn’t just a meal; it became the backdrop for an evening filled with friendship, laughter, and a surprise that sweetened the night in a way no dessert could.

Completely Keto Chicken in Balsamic Sauce with Mushrooms

Course: Main Course

Cuisine: European

Keyword: chicken in balsamic sauce with mushrooms, keto chicken in balsamic sauce with mushrooms

Prep Time: 2 hours

Servings: 6 people

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Ingredients

• 6 chicken thighs or breasts
• 8 oz baby portabello mushrooms
• 1 large onion
• 1 tsp garlic powder
• 1 cup white wine
• 1/4 cup balsamic vinegar
• 1/4 cup Nature's Hollow Sugar Free Honey Substitute
• Pink Himalayan Salt
• black pepper

Instructions

1. Set oven to 400 degrees.

2. Sauté the chicken in some oil until it gets a little bit crispy on the outside, flip and cook the other side too.

3. Remove chicken from the pan and add in all the other ingredients. Cook for about 5 minutes.

4. Put chicken back in the pan and get the juices all over it. Put the chicken in a roasting dish and cook for 90 minutes while covered and for 15 minutes uncovered.

Recipe Notes