2 skinless, boneless chicken breast halves
1/4 cup chicken broth
4 teaspoons lemon juice
1/8 teaspoon salt
1/4 tablespoon paprika
3 cloves minced garlic
3 cups mushroom stem fillets
2 teaspoons olive oil
1 clove garlic, finely chopped
1 cup fresh basil
salt and pepper to taste
1 cup cauliflower rice
Prepare, in a saucepan, enough broth to reach halfway up the sides of the skillet. Add the chicken, salt and pepper. Stir-spoon 1/3 of the chicken into the rest, and pour into the skillet. Cook over medium-high heat until cooked through, about 2 minutes.
For the sauce, put in a blender and process it, either by hand or high speed computer; discard unprocessed cooked meat.
Heat oven to 450 degrees F. Pour all meat sauce over meat. Cook until done, stirring occasionally, until red and sticky; add potatoes during final minutes. Garnish with garlic, basil, salt and pepper.