Low Carb Chicken Recipes

Ingredients:

4 boneless skinless chicken breasts
1/2 stick butter, plus
2 tbsp butter
2 tbsp ketchup
4 tbsp lawry's red wine with
1 cabernet sauvignon 30 minute marin, a
1 pt heavy cream
1 tsp brown sugar twin
1 paprika, as needed

Instructions:

Trim chicken breasts of any "waste"; rinse under cold water; and cut
diagonally into thirds. Pound each breast with meat mallet -- just a few
quick smacks on the shiny side of the chicken piece to tenderize, but don't
over-do it and make mush of them. Set aside on paper plate.

Melt 1/2 stick butter in a skillet. Add chicken pieces gently to fill
skillet and brown each breast turning once to brown other side. (Usually
about 3 to 4 minutes per side.) Remove chicken from skillet on new plate
and set aside.

Add extra 2 tablespoons butter to skillet and pour entire pint of heavy
cream into skillet. Lower heat just a bit and stir often, scraping sides
as it reduces and begins to thicken a bit.

Meanwhile, in a small bowl combine Lawry's sauce with ketchup and Brown
Sugar Twin and mix well. When skillet cream sauce is bubbly and volume is
reduced by 1/3 or so, add your sauce to the skillet and mix well. Let
sauce return to a bubbly boil and thicken (not till gummy -- just a gravy
consistency.)

Carefully add sauteed chicken pieces back into skillet; nestling them down
into the sauce. Allow them to drink in the bubbly sauce over very low heat
for about 2 minutes and remove to platter taking about 1/3 of the sauce
with it.

Skake paprika over chicken breasts on platter for a beautiful look. Pour
remainder of skillet sauce into individual cups for dipping or pouring
tableside.

This recipe yields 2 to 3 servings and feels so extravagant. This dish
will not need salt, but pepper is optional. Goes well with salad or
asparagus tips.

Comments: Lawry's 30-Minute Marinades can be found in the store aisle
where A-1, Tobasco, Worcestershire Sauce, etc is found. There are a whole
line of them, but some have high carb counts -- others like this great Red
Wine one is quite low (1 gram). Don't try the "finger test" with the
marinade plain.. you won't like it. It's too strong plain and full
strength, but just to die for in the sauce mixture. If you can't find it
at the supermarket, you can substitute a good red wine salad dressing (2
parts dressing to 1 part Worcestershire Sauce).

Brown Sugar Twin -- The kind found in Canada and mail-order is best because
it's cyclamates rather than sacharine. But if you don't have it, use
American Brown Sugar Twin or regular Splenda.

Servings: 2