Chicken in Sundried Tomato Cream Sauce
I modified this recipe from one in The Atkins Essentials a book that quick-starts you on Induction (the first phase of Atkins). It is quite yummy and about 3-4 net carbs per serving.
Ingredients:
- 1.5 lbs of chicken breast halves (about 4 large or 6 small)
- 1/2 tblsp salt (optional if you are on a sodium restriction)
- 2 tblsp chili powder
- 2 tblsp paprika
- 1/4 cup olive oil
- 3 tblsp butter
- 1 cup chicken broth
- 1 cup heavy cream
- 6 oil-packed sundried tomatoes cut into thin strips
Instructions:
- In a small bowl mix salt, chili powder and paprika to make a dry rub.
- Place olive oil and butter in a large skillet on medium high heat.
- While the butter is melting rub the chicken breasts on both sides with the dry mixture.
- Cook the chicken until cooked through (about 20-30 minutes depending on thickness) flipping every few minutes.
- Remove chicken from skillet and place on a warm plate. Turn heat to medium low.
- Add chicken broth and sundried tomatoes to skillet. Stir and cook until liquid is reduced by about half.
- Add cream and stir until the sauce thickens, about 4-5 minutes.
- Serve sauce over chicken.
Pork chops can also be prepared with the dry rub and olive oil/butter preparation. It’s a great basic seasoning.
