Hi! I wanted to try something new today. Unfortunately I only had 1 medium chicken breast, so it is a LOT of sauce to meat, but you can surely just add two chicken breasts or swap for tenderloin!

You can probably do it all in one pan, I just didn't plan ahead, and you can absolutely save on some calories or carbs, I was just going with the flow

Splitting in 4, the sauce is about 7,7g of net carbs per serving.

Ingredients: - 1-2 halfed chicken breasts - 250g of quartered cherry tomatos - 400g of Champignon mushrooms - 1 big red onion - 3 cloves of garlic - 100g bacon cubes - 200g heavy whipping cream - 75g creme fraiche - 3 slices gouda cheese - 5g paprika powder - 5g garlic powder - some parsley ~ 20g of beef tallow

Instructions: Dice onion and garlic and about 2/3 of mushrooms. Slice the rest of mushrooms thinly and mince parsley.

Heat up onion and garlic a few minutes until softened, then add bacon cubes and fry a little longer at high heat.

In a separate pan brown chicken breasts.

Turn down heat, add cherry tomatos and diced mushroom, heat through, then turn up heat again and add HWC and creme fraiche. Bring to a boil and let simmer a bit.

Transfer chicken breasts into sauce pan and fry the sliced mushrooms lightly in the empty pan.

Spoon sauce over chicken breasts and keep simmering, add soke parsley, then put fried mushroom slices over sauce pan.

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