EASY PEASY SKILLET CHICKEN
This is a very tasty meal and very easy
to put together quite quickly, if you have the chicken stock on hand. Actually I made mine in the morning and by lunch time I was cooking up a storm!
11/2 lbs
chicken breasts (0.680 kg)
2
tbsp butter (30 mL)
Seasoning
salt, to taste
1
tbsp butter (15 mL)
1
medium onion, chopped
1
tbsp oat flour (15 mL)
2 cups
canned, sliced mushrooms (500 mL)
1
cup chicken stock (250 mL)
{See below (or use commercial variety)}
{See below (or use commercial variety)}
1/2 cup heavy cream (250 mL)
2/3 cup cooked peas (150 mL)
1
tsp dried parsley, OR (5 mL)
1 tbsp chopped fresh parsley (15 mL)
In large skillet, melt 2 tbsp (30 mL) butter and add
washed and paper towel-dried chicken breasts.
Sprinkle seasoning salt to taste over both sides and cook both sides
until turning brown in places. Set
aside.
In same skillet in 1 tbsp (15 mL) melted butter, fry
chopped onion until turning tender. Stir in oat flour. Stir in mushrooms chicken stock, cream and
parsley. Add chicken breasts (again
sprinkle liberally, both sides with seasoning salt) and place lid on
skillet. Cook chicken, turning
occasionally, until chicken breasts are white throughout and juices run clear.
Stir in cooked peas and serve over cooked cauli-rice
mixed with cooked quinoa (in maintenance) for more substance or serve with a
mound of cauli-mash.
Helpful Hint: If the gravy is too thick while
cooking, add more chicken stock (see recipe below or use the commercial variety).
Yield: 4 servings
1
serving
414.2
calories
44.0
g protein
21.1
g fat
9.7
g carbs
CHICKEN STOCK
My friend, Barbara Goldstein, encouraged me to buy a pressure cooker to
make chicken stock. It’s very quick, of
course, and that is the advantage, especially if one is in a hurry to have some
on hand to make soup or whatever. The
other method that I think would be particularly easy as well is using a crock
pot.
1
roast chicken carcass
41/2
cups water (1.125 L)
1/4
of a large onion
5
baby carrots
1
stalk celery, chopped (optional)
1
bay leaf
11/2
tsp dried parsley, OR (7 mL)
some parsley stems
1
tsp crushed garlic (5 mL)
1/2
tsp salt, OR to taste (2 mL)
In pressure cooker, place chicken, water, onion, carrots, celery (if
using), bay leaf, dried parley, OR parsley stems, crushed garlic and salt. Or use a slow-cooker....for 6 to 8 hours on low or 4 hours on high.
Follow instructions for pressure cooker (important to prevent
scalding), close lid and bring up to pressure quickly over high heat, reduce
heat to medium high for slower, more steady release of pressure and pressure
cook 20 minutes. Either let it cool down
slowly on the stove or place carefully in a sink full of cold water.
Remove chicken and strain stock using a sieve over a large bowl. Press veggies to release broth.
Helpful
Hints: Keep 3 days in the refrigerator and freeze up
to 3 months.
Yield: 2 cups (500 mL)
1
cup per serving
46.9 calories
5.9 g protein
1.7
g fat
1.1 g net carbs
SEE our beautiful
coil-bound books (last 5 gorgeous, Low-Carbing Among Friends' Team cookbooks,
the coil matches the books): Amongfriends.us/Findourbeautifulrecipebooks This useful collection of cookbooks is expected to sell out
and they will never be reprinted again. Limited stocks, so get yours
while you can!
As an Amazon
Associate, I earn from qualifying purchases. Here is my Amazon store
for more of my favorite products: AMAZON
STORE Thank you for your support.