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Low Carb Chicken & Poultry Dishes

Succulent Cream Chicken

Note: Serves 4. Total Carbohydrates: 8, Carbohydrates per Serving: 2
Carbohydrates per Serving minus Fiber: 1.88


4 boneless 6 oz. chicken breasts, with skin
1 Tbsp. vegetable oil
1 clove garlic, minced
8 slices bacon
8 small sprigs fresh thyme
1/2 cup chicken stock or water
1 cup whipping cream
salt and pepper to taste

Preheat the oven to 350° F. Lightly salt and pepper the chicken breasts. Wrap two pieces of bacon around each chicken breast, forming an X in the middle of the skin side of each breast. Tuck two sprigs of thyme behind the bacon.

Heat the vegetable oil in a frying pan that can go into the oven over medium high heat. Place the chicken breasts, bacon side down in the pan and cook until the bacon and chicken skin is browned. Turn over and cook until the other side is browned. Drain off the fat and add the stock or water, cream and garlic. Bring to a boil and place in the oven. Bake uncovered for 15-20 minutes until the cream has thickened. Remove from the oven and season with salt and pepper.

Chicken Dijon Ranch


12 oz chicken breasts
1/4 c ranch dressing
1 T Dijon
2 t butter
splash white wine
Sauté chicken in butter until done and remove from pan. Pour wine into skillet; cook over med high heat, scraping up browned bits. Mix dressing and Dijon and whisk into wine in pan. Serve over chicken. (2 servings,3 carbs).

Sausage / Chicken Crepes


2 T butter
1/4 lb. sausage, cooked & finely chopped
1 cooked chicken breast, shredded
1/4 cup chopped onion (3.7)
1 stalk chopped celery (1.6)
1 T Dijon mustard (2.7)
2 t mixed herbs (your choice) (2)
3 Dottie's crepes (2.1)
double portion of Creamy Cheese Sauce

Melt butter in pan. Sauté onion and celery until soft, but suntill crunchy. Mix in other ingredients up to crepes and heat through. Stir in one portion of cheese sauce. Divide mixture among the three crepes and roll up. Place seam side down on plate, top with remaining portion of cheese sauce. (Can heat in microwave if necessary).
Serves 3 @ 8 carb (7 NET carbs) (counts include the crepes and cheese sauce)

Mustard Chicken


12 oz boneless, skinless chicken breasts
3 T butter, melted
2 t Dijon mustard (1.8)
shake or two of: garlic powder, thyme
sage, cinnamon, paprika, pepper (2?)
2/3 cup crushed pork rinds
2 T grated Parmesan (.4)
1 1/2 t soy flour (1)
2 T butter

Preheat oven 350F. Melt 3 T butter and mix with mustard, garlic and all spices. Mix crushed pork rinds, Parmesan and soy flour and place in shallow dish. Cut each breasts in half lengthwise. Coat chicken well with mustard mixture, then roll in rind mixture. Place in shallow baking dish, dot with butter, and bake covered about 30 minutes, then uncover and bake additional 15 minutes. (Serves 2 @ 1 carb).

Cheesy Chicken


12 oz chicken breasts
1 T butter
3 thin ham slices
1/2 c cheddar
1/2 c cream
salt, pepper, garlic powder
1/4 t liquid smoke

Pound chicken, then sauté in butter until done. Add ham slices to pan and warm. Remove chicken and ham. Melt little butter in pan, add cream, seasonings and liquid smoke. Add cheese and stir until melted. Put ham slice on each chicken breast and pour sauce over top. (Serves 2 @ 3 carbs).

Chicken Dijon Quiche


1 c sliced mushrooms
1/4 cup chpd onion
1 minced garlic clove
2 T butter
6 oz cubed, cooked chicken breast
1 t Italian seasoning
1/4 cup white wine
1 oz grated Parmesan
2 oz cheddar and/or Monterey Jack cheese
3 eggs
3/4 cup light cream + 1/4 cup water
1 T Dijon mustard

Preheat oven to 350F. Grease 9" pie pan. Sauté mushrooms and onion in butter until tender. Add garlic, then stir in chicken and seasoning and wine. Cook over med heat until liquid evaporates (few minutes). Spread mixture in bottom of pie pan. Sprinkle with cheeses. Beat together cream, water, eggs and Dijon, and pour over the chicken and cheese. Bake 40-45 minutes, until mixture comes together.

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