Chicken a la Kiev - KETO

  • 6 chicken thighs (1 1/2 lbs), skinless/boneless
  • Salt and white pepper
  • 1 cube butter
  • 1/2 pound mushrooms, sliced
  • 1/4 cup green onions, sliced
  • 1 cup creme fraiche
  • Cut chicken into bite sized pieces
  • Melt butter in large sauce pan and cook chicken over low to medium heat until the pink is just gone; don't overcook
  • Remove chicken from pan to a bowl, leaving juices and butter in the pan
  • Add sliced mushrooms to same pan and cook until mushrooms are tender and chicken juices have evaporated.

  • Add cooked chicken back to pan along with creme fraiche, and green onions.
  • Salt and pepper to taste.
  • Bring sauce up to boiling point.

  • Serve.

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