Cut the chicken into medium pieces and season with salt.

Heat a large casserole dish or skillet greased with 2 tablespoons of ghee over a medium-high heat.

Add the chicken slices and cook until browned from all sides, for 6-8 minutes.

Once browned, using a slotted spoon, transfer to a bowl and set aside.

Work in batches if needed - do not overfill the pan.

Add another tablespoon of ghee in the pan where you cooked the chicken.

Add diced onion and minced garlic.

Cook until lightly browned and fragrant, for 2-3 minutes.

Then, add the sliced celery stalks and mushrooms.

Reduce the heat to medium and cook for a minute.

Add the lemon juice, chicken stock, white wine, crumbled bay leaf and paprika.

Bring to a boil and cook for about 5 minutes.

Meanwhile, whisk the cream with the egg yolks.

Slowly drizzle the egg & cream mixture into the pan while mixing and cook until thickened, for 1-2 minutes.

Then, add freshly chopped herbs (reserve some for garnish).

Don't waste the egg whites! Keep them for making any of my keto bread recipes or Sugar-Free Meringues.

Put the browned chicken back into the casserole, combine and cook for 1-2 minutes.

Once cooked, set aside.

In another large pot, cook the cauliflower rice.

Grease the pot with the remaining tablespoon of ghee.

Add the "riced" cauliflower (see my step-by-step guide on how to "rice" cauliflower).

Season with salt and pepper and cook for 5-7 minutes, stirring occasionally.

When done, serve the chicken with the cauliflower rice and garnish with the reserved parsley.