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SKILLET CHICKEN AND
BROCCOLI
Incredibly tasty! The sauce is
beyond delicious! An easy supper for
busy week nights. Begin with a store-bought rotisserie chicken and chicken
stock, although if you have homemade chicken stock on hand, rather use it. So easy to make chicken stock – I usually put
two leftover rotisserie chickens in the crock-pot, cover with water completely,
add salt, dried parsley, black pepper and an onion and perhaps a carrot and
then I just leave it in the crock pot on low overnight. Strain and freeze, if not using it soon.
2 tbsp bacon fat, divided (30
mL)
1 cup diced onion (250 mL)
1 tsp crushed garlic (5 mL)
(I used the bottled kind)
4 cups diced, cooked chicken
(1 L)
(store-bought rotisserie chicken)
Seasoning salt, to taste
Black pepper, to taste
1 cup chicken stock (250 mL)
6 oz spreadable cream cheese, OR regular (170 g)
1 tsp cornstarch (5 mL) - PLEASE NOTE: 1 tsp = 2 g carbs (0.5 g carbs per serving)
(you can use xanthan gum, but use no more than 1/2 tsp)
(you can use xanthan gum, but use no more than 1/2 tsp)
8 oz broccoli florets, cooked
(250 g)
3/4 cup
grated Cheddar cheese, divided (175 mL)
In
large skillet, in 1 tbsp (15 mL) bacon fat and over medium heat, cook onion
until caramelizing. Add garlic and cook
another minute or two while stir frying.
Add remaining bacon fat and chicken; sprinkle with seasoning salt and
black pepper and stir fry 3 minutes or so.
Add
chicken stock and cream cheese, stirring well.
Cook until the sauce reduces some.
Spoon some of the sauce out into a cereal bowl. Stir cornstarch into sauce in cereal bowl and
add back to skillet. Boil sauce on
medium low heat until the sauce is thickened to your taste. Add 1/4 cup (60 mL) grated Cheddar cheese and broccoli
in the last 4 minutes of cooking. Stir the cheese into the sauce. When sauce is
thickened to your liking, sprinkle with the remaining grated Cheddar cheese and
serve.
Helpful
Hint: Depending on how salty your chicken stock is,
you will need to moderate how much seasoning salt you use.
Yield: 4 servings
1
serving
480.3
calories
51.2
g protein
25.6
g fat
2.1 g fiber
7.5
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
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