3 boneless, skinless chicken breasts, cooked and shredded
8 oz fresh mushrooms, sliced
1 medium white onion, Julienne sliced
3 cloves garlic, minced
2 Tbsp butter
3 Tbsp chopped pickled jalapeno peppers
5 cups chicken stock
2 Tbsp Worcestershire sauce
2 Tbsp yellow mustard
1 Tbsp dried dill
1 Tbsp dried thyme
1 tsp Old Bay seasoning
1/2 tsp salt
1/2 tsp fresh ground pepper
1 tsp xanthan gum
16 oz sour cream
frozen riced cauliflower
Melt butter in a large cast-iron skillet and sautee onion, mushrooms and garlic over medium-low heat until onions are mostly translucent, about 10 minutes.
Add other ingredients through ground pepper. Bring to a boil, reduce heat and simmer, covered, for 20 minutes.
Thicken by whisking xanthan gum into center of skillet, and then mixing well. Simmer, uncovered, for 10 more minutes.
Remove from heat, mix in sour cream.
Serve over riced cauliflower prepared according to the directions on the package.
Yields about 2 1/2 quarts.
This recipe last updated: 26 November 2019