Harlan Kilstein's Completely Keto Artichoke and Mushroom Chicken
- 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
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.