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Low Carb Luxury Recipe!
Creamy Chicken Cabernet

  • 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
  • Paprika

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 plate.

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.

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