Low Carb Gorgonzola Mushroom Pan with Chicken

Ingredients for 3 servings:

• 250 g chicken fillet(s), cut into strips
• 250 g mushrooms, sliced
• 1 large onion(s), chopped
• 1 carrot(s), sliced
• 1 small bell pepper(s), diced
• 2 cherry tomatoes
• 1 tbsp crème fraîche
• 1 tbsp cream cheese
• 50g Gorgonzola
• 2 tbsp butter
• 3 tbsp garlic oil
• 1 shot of white wine
• n. B. Thyme
• n. B. Pfeffer

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Low carb sauce with vegetables and chicken

Heat butter and 1 tablespoon of oil in a pan. Sauté the carrot, bell pepper, and onion over low heat for 10-20 minutes. Add the mushrooms, chicken, and 2 tablespoons of garlic oil. Cook over medium heat until the mushrooms have released enough liquid. Deglaze with white wine and bring to a boil. Add the crème fraîche, cream cheese, and the chopped tomatoes. Stir, simmer for 1-2 minutes, and then add the Gorgonzola.