KETO CHICKEN MUSHROOM CASSEROLE (ONE PAN)
https://www.sugarfreemom.com/recipes/keto-chicken-mushroom-casserole/

INGREDIENTS
Chicken tenderloin or chicken breasts (you could also use skinless chicken thighs if you prefer)

Any type of mushrooms- we used Baby Bella mushrooms, white or cremini, but shiitake mushrooms would also be a great option.

Butter and olive oil or avocado oil

Fresh garlic

Fresh parsley

Fresh thyme

Salt & black pepper

Heavy whipping cream

Chicken stock or chicken broth

Sour cream or full-fat yogurt 

DIRECTIONS
Heat half of the butter and half of the olive oil in a heavy skillet or frying pan over medium-high heat.

Season the chicken tenders and then sear in batches until browned on all sides. 

Remove from skillet and set aside.Add the rest of the butter and oil to the skillet and saute the mushrooms until they are browned and crispy.

Add the garlic, herbs and chicken stock and deglaze the pan, scraping all of the good stuff from the bottom of the pan.

Add the cream and sour cream and simmer until sauce starts to thicken. Do not boil, as cream could split.

Return the tenderloins to the pan and toss through the sauce. Cook for five more minutes or until internal temperature of the chicken is 165 degrees F.

Add some fresh chopped parsley and grated Parmesan cheese to serve, if desired.