Skip to main content

LOW CARB CREAMY GARLIC CHICKEN

 Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons butter  divided
  • 8 cloves garlic thinly sliced
  • 1/2 cup chicken bone broth or stock
  • 1 cup heavy cream
  • 1 tablespoon fresh parsley minced, optional

Instructions

  • Season both sides of the chicken breasts with the salt and pepper.
  • Heat 1 tablespoon of the butter in a large, deep skillet over medium heat.
  • Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken.
  • Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle.
  • Remove the chicken to a plate and tent with aluminum foil to keep it warm.
  • Add the remaining butter to the skillet. Once melted, add the sliced garlic.
  • Cook for 30-60 seconds, until just fragrant.
  • Add the chicken bone broth and simmer until reduced by half, about 2-3 minutes.
  • Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.
  • Add the chicken back to the pan and coat with the sauce.
  • Garnish with fresh, minced parsley, if desired.

Comments

Post a Comment

Popular posts from this blog

CREAMY MAC-AND-CHEESE

Ingredients 2 tbsp butter 1/4 tsp garlic powder 1/4 tsp white pepper 1/4 tsp paprika 1/4 tsp mustard powder Kosher salt and freshly ground black pepper 2 c heavy cream, room temperature 8 oz Colby Jack cheese, shredded 4 oz sharp Cheddar, shredded 1 lb baby shell pasta Directions In a large saucepan over medium heat, melt the butter. Add the garlic, white pepper, paprika, mustard powder. Add salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream.  Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste.                                              Here is how mine turned out:  ...
Post a Comment
Read more

TIRAMISU

Ingredients: 500gr Mascarpone cheese (approx. 1 lb.) 6 pasteurized eggs 2 packages savoiardi lady fingers 3 Tablespoons sugar 2 shots Cognac or Brandy (2 oz)* 6 cups coffee, espresso sized cups (about 8 oz) 4 Tablespoons powdered unsweetened cocoa. * I substituted the alcohol with vanilla extract Directions: Bring all ingredients to room temperature. Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature.Separate egg yolks and whites. In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended. Leave this mixture in the bowl.In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while.Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.Quickly dip a savoiardi in the espresso bowl. To get the right amou...
Post a Comment
Read more

PANERA FUDGE BROWNIE COPYCAT

I ngredients: 1/2 C. butter 3 oz. unsweetened chocolate, chopped 1/2 C. granulated sugar 1/2 C. brown sugar 2 large eggs 1 tsp. vanilla extract 1/2 C. semisweet chocolate chips 3/4 C. flour 1 tsp. baking powder 1/2 tsp. salt Directions: 1. Preheat the oven to 350 degrees and prepare a square baking dish. (9X9) 2.  Combine the chocolate and butter for the brownies in the microwave for 1 minute. Stir until the mixture is smooth. 3.  Add in the sugars, eggs, and vanilla extract. Gradually pour in the flour, baking powder, and salt. 4.  Fold the mixture together until combined. Add the chocolate chips and pour into the pan. 5.  Bake 30 minutes until a toothpick comes out clean. Let the brownies cool completely. Time needed 15 min  preparation +  30 min  cooking Serving Size 16 servings
Post a Comment
Read more