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Creamy Chicken Cabernet
Trim chicken breasts of any "waste." Rinse under cold water; and cut
diagonally into thirds. Pound each breast with meat mallet — just
a few quick smacks on the shiny side of the chicken piece to tenderize,
but don't over-do it and make mush of them. Set aside on paper
- 1 pkg 4 boneless skinless chicken breasts
- 1/2 stick butter plus additional 2 Tablespoons
- 2 Tbsp low carb Ketchup
- 1/2 cup Cabernet Sauvignon
- 1 Pint Heavy Cream
- 1 packet Splenda
Melt 1/2 stick butter in a skillet. Add chicken pieces gently to
fill skillet and brown each breast turning once to brown other side.
(Usually about 3-4 minutes per side.) Remove chicken from skillet
on new plate and set aside.
Add extra 2 Tbsp butter to skillet and pour entire pint of heavy
cream into skillet. Lower heat just a bit and stir often, scraping
sides as it reduces and begins to thicken a bit.
Meanwhile, in a small bowl combine wine with ketchup and
Splenda and mix well. When skillet cream sauce is bubbly
and volume is reduced by 1/3 or so, add your sauce to the skillet
and mix well. Let sauce return to a bubbly boil and thicken (not
till gummy — just a gravy consistency.) Then carefully add sauteacute;ed
chicken pieces back into skillet; nestling them down into the sauce.
Allow them to drink in the bubbly sauce over very low heat for about
2 minutes and remove to platter taking about 1/3 of the sauce with it.
Skake paprika over chicken breasts on platter for a beautiful look.
Pour remainder of skillet sauce into individual cups for dipping
or pouring tableside.
Serves 2-3 and feels so extravagant. This dish will not need salt,
but pepper is optional. Goes well with salad or asparagus tips.