In a quaint town known for its close-knit community and love for potluck dinners, Ella decided to bring a touch of gourmet to the next gathering with her Completely Keto Artichoke and Mushroom Chicken. Marinated in white wine, seasoned with basil, salt, and pepper, and adorned with lemon halves, artichoke hearts, and baby portobello mushrooms, her dish was a nod to Mediterranean flavors, all while keeping it keto-friendly.
She served it over a bed of cauliflower rice, the perfect complement to soak up the rich, flavorful sauce. The dish was met with eager anticipation as the aromas wafted through the room, promising a culinary delight.
However, as guests began to dig in, a sudden, melodious sound filled the air. Outside, a group of local musicians, drawn by the enticing aroma, serenaded the potluck with impromptu performances. The evening transformed from a simple dinner into a moonlit concert, with Ella’s dish at the center of this unexpected fusion of food and music.
The Completely Keto Artichoke and Mushroom Chicken wasn’t just a meal; it became the catalyst for an evening where community, cuisine, and culture blended in harmony, leaving everyone with full bellies and joyful hearts.
Ingredients
- 3 lb boneless chicken cubed
- Extra virgin olive oil to sprinkle over
- 3 lemons halved
- 1/2 cup baby portabello mushrooms sliced
- 750 ml white wine
- 1 cup artichoke hearts
- 1 tsp basil
- Pink Himalayan Salt to taste
- black pepper to taste
Instructions
-
Set oven to 375 degrees.
-
Set the chicken in a roasting dish and top with mushrooms, 2 cups white wine, juice of 1 of the lemons, seasoned with salt and pepper. Bake until fully cooked.
-
Combine all the ingredients in large pan and cook on low for a few minutes until fully combined.
Recipe Notes
