Chicken Breasts with Creamy Sauce



4 boneless, skinless chicken breasts (about 1 lb.), trimmed of fat

1 tsp. kosher salt, divided

1/4 cup + 1 TB all purpose flour, divided

3 tsp. extra virgin olive oil, divided

2 large shallots, finely chopped

1/2 cup dry white wine

1 can 14 oz.) reduced sodium chicken broth

1/3 cup reduced fat sour cream

1 TB Dijon mustard

1/2 cup chopped chives (about 1 bunch)



1. Place chicken between sheets of plastic wrap and pound with a meat mallet

or heavy

skillet until flattened to an even thickness, about 1/2 inch. Season both

sides of the chicken

with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish

and dredge the

chicken in it. Discard the excess flour.



2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.

Add the chicken

and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate,

cover and keep warm.



3. Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add

shallots and cook,

stirring constantly and scraping up any browned bits, until golden brown, 1

to 2 minutes. Sprinkle

with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the

remaining 1/2 teaspoon

salt; bring to a boil, stirring often.



4. Return the chicken and any accumulated juices to the pan, reduce heat to a

simmer, and cook

until heated through and no longer pink in the center, about 6 minutes. Stir

in sour cream and mustard

until smooth; turn the chicken to coat with the sauce. Stir in chives and

serve immediately.



Serves: 4.



Nutrition Information:

Per serving = 244 calories, 9 g fat (3 g sat, 4 g mono), 72 mg cholesterol,

8 g carbohydrate, 26 g protein, 0 g fiber, 679 mg sodium.

Chicken With Lemon Cream Sauce



2 3-pound chickens, each cut into 8 pieces

3 Tablespoons butter

6 Tablespoons olive oil

1 1/2 Tablespoons sherry

1 1/2 Tablespoons dry white wine or vermouth

1 Tablespoon grated lemon rind

1 Tablespoon grated orange rind

1 Tablespoon fresh lemon juice

Salt and freshly ground white pepper

1 1/4 cups light cream

Freshly grated Parmesan cheese

Thin lemon slices

Chopped fresh parsley



Brown chicken in butter and oil. Cover, lower heat,

and simmer slowly for 40 minutes or until chicken is

tender. Drain well and arrange chicken on an ovenproof

serving platter and keep warm. Discard cooking oil.

Stir sherry, wine, lemon rind, orange rind, lemon

juice, salt, and pepper into the same skillet. Slowly

stir in cream, cover, and simmer 2 minutes. Pour sauce

over chicken and sprinkle with Parmesan cheese. Brown

slightly under preheated broiler and garnish with

lemon slices sprinkled with chopped parsley.



Makes 8 servings, 2.2 carbohydrate grams per serving.

Chicken With Lemon Cream Sauce



2 3-pound chickens, each cut into 8 pieces

3 Tablespoons butter

6 Tablespoons olive oil

1 1/2 Tablespoons sherry

1 1/2 Tablespoons dry white wine or vermouth

1 Tablespoon grated lemon rind

1 Tablespoon grated orange rind

1 Tablespoon fresh lemon juice

Salt and freshly ground white pepper

1 1/4 cups light cream

Freshly grated Parmesan cheese

Thin lemon slices

Chopped fresh parsley



Brown chicken in butter and oil. Cover, lower heat,

and simmer slowly for 40 minutes or until chicken is

tender. Drain well and arrange chicken on an ovenproof

serving platter and keep warm. Discard cooking oil.

Stir sherry, wine, lemon rind, orange rind, lemon

juice, salt, and pepper into the same skillet. Slowly

stir in cream, cover, and simmer 2 minutes. Pour sauce

over chicken and sprinkle with Parmesan cheese. Brown

slightly under preheated broiler and garnish with

lemon slices sprinkled with chopped parsley.



Makes 8 servings, 2.2 carbohydrate grams per serving.

Chicken with Creamy Chive Sauce



6 skinless, boneless chicken breast halves (about

1-1/2 pounds)

1/4 cup butter

1 0.7-ounce package Italian salad dressing mix

1 10-3/4-ounce can condensed golden mushroom soup

1/2 cup dry white wine

1/2 of an 8-ounce tub cream cheese with chives and

onion

Hot cooked whole wheat pasta (optional)

Snipped fresh chives (optional)



Place chicken in a 3-1/2- or 4-quart slow cooker. In a

medium saucepan melt the butter. Stir in the dry

Italian salad dressing mix.

Stir in mushroom soup, wine, and cream cheese until

combined. Pour over the chicken.

Cover and cook on low-heat setting for 4 to 5 hours.

Serve chicken with sauce. If desired, serve with hot

cooked pasta and sprinkle with chives.



Makes 6 servings.



Nutrition Information:

Calories 310

Total Fat (g) 17

Saturated Fat (g) 9

Monounsaturated Fat (g) 3

Polyunsaturated Fat (g) 1

Cholesterol (mg) 110

Sodium (mg) 1043

Carbohydrate (g) 6

Total Sugar (g) 2

Fiber (g) 0

Protein (g) 28

Vitamin C (DV%) 2

Calcium (DV%) 3

Iron (DV%) 5

Wet Rub Chicken

Servings = 8 | Serving size =1 chicken breast



This recipe can be multiplied by 2.



4 tsp black peppercorns

2 tsp dried thyme leaves

4 bay leaves (crumbled)

6 whole cloves

2 Tbsp dark brown sugar

2 Tbsp red wine (port is best)

2 Tbsp brandy

2 cloves garlic (minced)

1/2 tsp salt

1 Tbsp extra virgin olive oil

8 4-ounce boneless chicken breasts



Place peppercorns, thyme, bay leaves, cloves, brown

sugar, wine, brandy, garlic, salt and olive oil in

blender and puree to a fine texture.



Pour the wet rub into a zipper bag and add the chicken

breasts. Place the bag in the refrigerator and

marinate at least 48 hours.



When ready to cook preheat the oven to 400°F.



Place the breasts in a roasting pan that has been

lined with foil. Place the roasting pan in the oven a

roast for about 5 minutes and turn each breast. Brush

the tops of the chicken breasts with any leftover

marinade.



Roast for another 3 minutes until the breasts begin to

firm and brush with marinade.



Switch the oven to broil and cook for another 2 - 3

minutes until the top is browned. Let the internal

temperature rise to 160°F and remove from the oven.

Let the chicken cool slightly and then place in

refrigerator for at least 4 hours.



Serve chilled.



Nutrition Facts

Serving size: 1 chicken breast | Servings 8

Calories 169 | Calories from Fat 29

Amount Per Serving (% Daily Value)

Total Fat 3g (5%) | Saturated Fat 1g (3%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 65 mg (22 %) | Sodium 221 mg (9 %)

Total Carbohydrates 5g (2%) | Sugars 3g

Dietary Fiber 1g (2%) | Protein 26g

Vitamin A 1% | Vitamin C 4 % | Calcium 3% | Iron 9%

Vitamin K 8 mcg | Potassium 325 mg | Magnesium 37

mg

Chicken Breasts with Tarragon Cream Sauce



Tarragon is a favorite herb in French cooking. It has

a delicate, licorice-like flavor that goes well with

poultry. Roasted green beans or asparagus make a fine

accompaniment.



4 boneless, skinless chicken breast halves (about 2

pounds)

1 tablespoon butter

1 tablespoon canola oil

1/2 cup heavy cream

1 tablespoon Dijon mustard

2 teaspoons chopped fresh tarragon or 3/4 teaspoon

dried

Salt

Pepper



Sprinkle chicken with salt and pepper. In a large

skillet over medium heat, melt butter with oil. Brown

chicken breasts on both sides. Reduce heat and cook,

covered, 15 minutes, just until chicken is cooked

through. Transfer chicken to a serving platter; tent

with foil to keep warm.



Add cream to skillet; scraping up brown bits. Stir in

mustard and tarragon. Cook over medium heat, stirring

constantly, 5 minutes until sauce thickens slightly.

Season to taste with salt and pepper. Pour sauce over

chicken.



Nutrition Per Serving

Carbohydrates: 1.5 grams

Net Carbs: 1.5 grams

Protein: 49.5 grams

Fat: 30.5 grams

Calories: 485

Rosemary Garlic Roasted Chicken



1 whole chicken, about 5 lb.

Salt, to taste

Ground black pepper

2 lemons, one thinly sliced and one halved

2 medium onions, peeled and halved

8 cloves garlic, peeled

1 bunch fresh rosemary, chopped

1 tsp. extra virgin olive oil



1. Preheat the oven to 350° F.



2. Rinse the chicken inside and out with cold water. Pat dry with paper

towels.



3. Season the cavity of the chicken with salt and pepper and line it with the

lemon slices. Add

the onion halves, garlic and rosemary to the cavity.



4. Squeeze the juice from the lemon halves all over the chicken and stuff the

lemon halves into

the cavity.



5. Place the chicken on a rack in a roasting pan. Drizzle the olive oil over

the skin and rub in.



6. Roast the chicken in the oven for 1-1/2 hours or until a thermometer

inserted into the thickest

part of the thigh registers 160° F.



7. Let the chicken rest for 15 minutes. Remove and discard the skin before

carving, if desired.



Serving Size: 1 drumstick, thigh, or breast quarter, or 2 wings



Nutrition Information:

Per Serving = Calories 155, Carbs 0 g, Fat 6 g, Fiber 0 g,

Protein 23 g, Saturated Fat 2 g, Sodium 70 mg.

Keys-Style Citrus Chicken



Recipe from Better Homes & Gardens Easy Everyday

Recipe Library



4 medium skinless, boneless chicken breast halves

(about 1 lb. total)

2-3 cloves garlic, peeled and thinly sliced

1 tbsp butter or margarine

1 tsp finely shredded lime peel

2 tbsp lime juice

1/4 tsp ground ginger

1/8 tsp crushed red pepper

1 orange



Rinse chicken, pat dry with paper towels. In a large

skillet cook chicken and garlic in butter or margarine

over medium heat for 8 to 10 minutes or until chicken

is tender and no longer pink, turning chicken once and

stirring garlic occasionally.



Meanwhile, in a small bowl combine lime peel, lime

juice, ginger, and red pepper. Set aside. Peel orange.

Reserving juice, cut orange in half lengthwise, then

cut crosswise into slices. Add any reserved orange

juice and the lime juice mixture to skillet.



Place orange slices on top of chicken. Cover and cook

for 1 to 2 minutes or until heated through.



To serve, spoon any reserved drippings over chicken.

If desired, serve over salad or low-carb pasta.



Nutritional Information

Servings: 4

Calories: 167

Carbs: 5g/serving

Protein: 22g

Fat: 6g

Sodium: 84mg

Chicken Breasts with Tarragon Cream Sauce



Tarragon is a favorite herb in French cooking. It has

a delicate, licorice-like flavor that goes well with

poultry. Roasted green beans or asparagus make a fine

accompaniment.



4 boneless, skinless chicken breast halves (about 2

pounds)

1 tablespoon butter

1 tablespoon canola oil

1/2 cup heavy cream

1 tablespoon Dijon mustard

2 teaspoons chopped fresh tarragon or 3/4 teaspoon

dried

Salt

Pepper



Sprinkle chicken with salt and pepper. In a large

skillet over medium heat, melt butter with oil. Brown

chicken breasts on both sides. Reduce heat and cook,

covered, 15 minutes, just until chicken is cooked

through. Transfer chicken to a serving platter; tent

with foil to keep warm.



Add cream to skillet; scraping up brown bits. Stir in

mustard and tarragon. Cook over medium heat, stirring

constantly, 5 minutes until sauce thickens slightly.

Season to taste with salt and pepper. Pour sauce over

chicken.



Nutrition Per Serving

Carbohydrates: 1.5 grams

Net Carbs: 1.5 grams

Protein: 49.5 grams

Fat: 30.5 grams

Calories: 485

Chicken with Creamy Chive Sauce



6 skinless, boneless chicken breast halves (about

1-1/2 pounds)

1/4 cup butter

1 0.7-ounce package Italian salad dressing mix

1 10-3/4-ounce can condensed golden mushroom soup

1/2 cup dry white wine

1/2 of an 8-ounce tub cream cheese with chives and

onion

Hot cooked whole wheat pasta (optional)

Snipped fresh chives (optional)



Place chicken in a 3-1/2- or 4-quart slow cooker. In a

medium saucepan melt the butter. Stir in the dry

Italian salad dressing mix.

Stir in mushroom soup, wine, and cream cheese until

combined. Pour over the chicken.

Cover and cook on low-heat setting for 4 to 5 hours.

Serve chicken with sauce. If desired, serve with hot

cooked pasta and sprinkle with chives.



Makes 6 servings.



Nutrition Information:

Calories 310

Total Fat (g) 17

Saturated Fat (g) 9

Monounsaturated Fat (g) 3

Polyunsaturated Fat (g) 1

Cholesterol (mg) 110

Sodium (mg) 1043

Carbohydrate (g) 6

Total Sugar (g) 2

Fiber (g) 0

Protein (g) 28

Vitamin C (DV%) 2

Calcium (DV%) 3

Iron (DV%) 5

Spicy Crockpot Chicken



1 medium onion, chopped

1/2 cup green peppers, chopped

1/3 cup water

2 tablespoons lemon juice

1 tablespoon vegetable oil

1 teaspoon salt

1 teaspoon garlic powder

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon italian seasoning

1/4 teaspoon ginger

1/4 teaspoon pepper

4 boneless skinless chicken breast halves



In crockpot, mix onion, green pepper, water, lemon

juice, oil and seasonings. Add chicken; turn to coat.

Cover and cook on low for 5 hours. Remove chicken and

thicken juices if desired.



4 servings 5 carbs per serving

Garlic Lime Chicken

Deliciously marinated with "Southwest-style" seasonings, these chicken

breasts

go well with steamed zucchini and Mexican rice.



1/4 cup lime juice

1/3 cup extra virgin olive oil

2 TB tequila, optional

1 tsp. garlic powder

1 tsp. dried cilantro, crushed

1/4 tsp. ground cayenne, or to taste

1/4 tsp. ground cumin

1/4 tsp. salt

1-1/2 lb. boneless, skinless chicken breasts



Combine all ingredients except chicken in a glass dish or large self-closing

plastic bag.

Add chicken, turn to coat. Cover or close bag. Refrigerate 15 minutes.



Remove chicken from marinade and grill or broil 5 to 7 minutes per side.

Baste with marinade halfway through cooking, if desired.



Nutrition Information:

Per serving = Calories 205, Fat 13 g, Cholesterol 51 mg, Sodium 156 mg,

Carbohydrates 1 g, Fiber 0 g, Protein 21 g.

	chicken livers with onions
	Ingredients 2 lbs. chicken livers, chopped 2 cups chopped or sliced onions 3 garlic cloves, minced 1/2 T. oil salt or seasoned salt and pepper to taste Nutritional Info Fat: 10.2g Carbohydrates: 7.4g Calories:253.0 Protein: 31.3g Heat oil in a large skillet over medium high heat. Add remaining ingredients and fry, stirring occasionally until liquid is all absorbed and liver is no longer pink inside. Makes about 4-1/2 cups.

Crispy Baked Chicken

15 carbs or less



Source: Reynolds



Reynolds Wrap® Release® Non-Stick Foil

6 chicken pieces (2 1/2 to 3 pounds)

2 eggs, beaten

2 tablespoons milk

1/2 cup grated Parmesan cheese

1/3 cup bread crumbs

1 teaspoon dried Italian seasoning

1/4 teaspoon pepper



PREHEAT oven to 400°F. Line a 13x9x2-inch baking pan with Reynolds

Wrap Release Non-Stick Foil with non-stick side toward food. Wash

chicken; pat dry.



COMBINE eggs and milk in bowl. Combine Parmesan cheese, bread crumbs,

Italian seasoning and pepper on a sheet of wax paper. Dip chicken

pieces one at a time in egg mixture, roll in crumb mixture, turning to

coat evenly. Place in foil-lined pan.



BAKE 35 to 40 minutes or until chicken is tender.



Number of Servings: 4-6