Ingredients:
2 Boneless skinless chicken breasts
3 packages Shirataki noodles (my personal favorite being Miracle Noodles)
4 strips Bacon (preferably nitrate/nitrite and sugar free)
1 8oz package Fresh mushrooms, sliced (button or baby bella work well)
1 Tbsp Unsalted butter
1/2 cup Heavy cream
1/2 cup Coconut milk (plain unsweetened)
1/3 cup Grated parmesan cheese
2 Egg yolks
1/4 cup Chicken broth
1/4 tsp Parsley
Garlic powder
Coarse salt and pepper to taste
Directions:
Boil shirataki noodles according to package directions and set aside. In a large pan, cook the bacon until almost crispy. Set aside on a plate and pour most of the bacon fat into a reserve container to refrigerate for use in other recipes (you'll thank me later). Add the butter to the pan and allow to lightly brown. Tenderize and season the chicken breasts with salt, pepper, and garlic powder and cut each in half so that you have four small pieces of chicken, then add them to the pan. Allow to brown on one side while preparing the sauce (paragraph below). After 7-10 minutes, flip the chicken and allow to brown on the other side. Once browned, set aside with the bacon pieces, leaving the pan on medium heat for the mushrooms.
In a separate small pot or saucepan, combine the cream and coconut milk on medium heat. Once it begins to simmer, remove from heat and whisk in the parmesan. Place the egg yolks into a separate bowl and slowly whisk in a small amount of the cream and cheese mixture. Slowly add the contents of this bowl back into the saucepan with the rest of the mixture, stirring constantly. Reduce heat to low. Season with salt, pepper, and a pinch of garlic powder. Once the sauce begins to simmer, remove from heat to thicken.
Add the mushrooms to the chicken breast pan and deglaze the pan with chicken broth. Once the mushrooms are cooked through, add the shirataki noodles, parsley, garlic powder, salt, and pepper and mix thoroughly. Pour most of the sauce on top of the noodles and crumble the pieces of bacon on top. Toss until well-blended and continue to cook on low heat for three minutes, stirring frequently. Portion the noodle mixture into two serving bowls and place two pieces of chicken on top of each. Drizzle with remaining sauce.
