Atkins Chicken Recipes

Ingredients:

3 tbsp extra-virgin olive oil
3 1/2 lb chicken, cut 1/8ths
1 small onion, thinly sliced
2 large clove garlic, chopped
2 tsp dried rosemary
1/2 cup dry white wine
3/4 tsp salt
1/4 tsp crushed red-pepper flakes
1 1/2 cup canned plum tomatoes, drained, coarsely chopped

Instructions:

Serve on a pile of steamed spaghetti squash tossed with chopped fresh
basil.

1. In a large skillet, heat oil over medium-high heat. Brown chicken in two
batches, about 8 minutes per batch. Transfer to a plate. Add onion, garlic
and rosemary to pan; cook 4 minutes, until onion is softened. Add wine and
bring to a boil, stirring to loosen any browned bits. Add salt and
red-pepper flakes.

2. Return chicken, skin side up, and accumulated juices to skillet. Boil
until almost all the wine has evaporated, about 2 minutes. Add tomatoes.
Cover, reduce heat to low and simmer 30 minutes, until chicken is cooked
through.

3. Transfer chicken to a serving platter. Boil sauce 2 minutes to thicken;
spoon over chicken.

Servings: 4

Prep time: 25 minutes

Bake/Cook time: 35 minutes

Carbohydrates: 6.5 grams

Net Carbs: 5 grams

Fiber: 1.5 grams

Protein: 49.5 grams

Fat: 34.5 grams

Calories: 560

Servings: 1