Click to see a close-up

6 slices bacon, roughly chopped
3 tablespoons bacon grease
1 pound chicken tenders or boneless breasts cut into strips
1 teaspoon Spicy Seasoning Salt *
1 cup onion, finely chopped, 4 ounces
1/4 teaspoon pepper
2 teaspoons garlic, minced
8 ounces fresh mushrooms, sliced thin
1 cup chicken broth
4-5 green onions, minced, 1/4 cup
1/2 teaspoon xanthan gum, optional
Salt, to taste if needed
2 tablespoons fresh parsley, chopped, optional

This is one of those recipes where it is important to have all of your ingredients chopped and prepped before starting to cook. Once you start cooking, everything will come together very quickly.

In a very large skillet, fry the bacon until crisp. Remove the bacon with a slotted spoon and drain on paper towels, keeping 3 tablespoons of the bacon grease in the skillet.

Season the chicken with the seasoning salt; add to the hot skillet. Cook over medium-high heat until just barely done; remove the chicken and keep warm. Add the onions and pepper to the skillet and cook about 3 minutes until soft. Add the garlic and mushrooms. Cook about 3-4 minutes or until the mushrooms are tender and start to release their juices. Add the broth and bring to a boil.

Return the chicken to the pan and cook just to heat through. Thicken the sauce with xanthan gum, if desired. Add the bacon and green onions. Season with a little salt, if necessary. Garnish with parsley, if using.

Makes 4 servings
Do not freeze

* The recipe called for Emeril's Essence but you can use any seasoning salt that you like. Keep in mind that whatever seasoning you use will be the predominant flavor of the finished dish.

Per serving: 309 Calories; 17g Fat; 33g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

I just happened to catch Emeril making this on Food Network last night and it looked very good. It also just happened to be completely low carb without having to tweak the recipe at all. I did tweak it slightly to my taste though. I don't care for Emeril's Essence so I used some of my own seasoning salt blend. I also omitted the teaspoon of fresh thyme because I don't care for it. The xanthan gum was also my idea. I thought the sauce could use a little thickening. Emeril served his over rice which would have soaked up all the liquid. I served mine over fresh baby spinach leaves. This is a very highly seasoned dish and it is very good. Click here if you'd like to see the original recipe. Click the photo to see a close-up.

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