FOODIE CORNER

KETO BREADCRUMBED CHICKEN FILLET WITH CREAMY BUTTERY MUSHROOM SAUCE

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KETO BREADCRUMBED CHICKEN FILLET WITH CREAMY BUTTERY MUSHROOM SAUCE
Delicious home made keto friendly breadcrumbed chicken filllets baked in an an air fryer till golden crispy brown and covered in creamy buttery mushroom sauce. Served with a side of garden salad. Restaurant grade healthier keto alternative.
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Breadcrumbed Chicken Fillets
Creamy Buttery Mushroom Sauce
Prep Time 15 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Breadcrumbed Chicken Fillets
Creamy Buttery Mushroom Sauce
Instructions
Breadcrumbed Chicken Fillets
  1. Beat two eggs in a medium sized bowl
  2. To the egg mixture add the spices and salt, ensure to mix thoroughly
  3. Soak the chicken Breasts in the egg mixture
  4. In a seperate container add in the breadcrumbs, salt, paprika and garlic pepper
  5. Ensure to mix the breadcrumbed mixture thoroughly before evenly coating the chicken fillets
  6. Place fillets in an airfryer on the chicken setting or in an oven for 20-25 minutes at 220°C
Creamy Buttery Mushroom Sauce
  1. Melt the butter in a saucepan
  2. Add in the muhrooms and cook for about 2 minutes stiring constantly
  3. Add in the salt and pepper (adjust according to your preference)
  4. Simmer for about 2 minutes to reduce the mushroom liquid
  5. Add in the cooking cream, stir and let thicken Also at this point, taste and determine whether to add more seasoning or crea to reduce the seasoning taste
  6. Serve over the breadcrumbed chicken with a side of your preference

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