This was a delightful flavor surprise! This dish would make a very satisfying lunch with a nice green salad, but I actually had this for breakfast today! I will often have such things for breakfast. I’m not very fond of eggs so things like this are a welcome change. It’s how I quickly use up leftover bits of meat and sauces. I served this on a slice of my low-salt sandwich bread, sliced laterally and toasted, but it would also be good on a bed of zucchini noodles. This dish is VERY filling and takes under 10 minutes to make if the bernaise is already made. This recipe is Induction friendly.
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3 oz. chicken breast, slivered
1 T. butter
5 cherry tomatoes, cut into quarters
2 T. green onion, chopped
2 T. cream
2 T. bernaise sauce: https://buttoni.wordpress.com/2011/06/29/peggys-bernaise-sauce/
Pepper and salt to taste
1 slice flax focaccia bread: https://buttoni.wordpress.com/2010/07/12/low-carb-flaxbread/ (or Revolution roll if still on Induction)
DIRECTIONS: Sliver up the chicken thinly. In a non-stick skillet, melt 1T. butter and saute chicken until done. Add onion and tomatoes and saute just until tomatoes begin to break down and release their juices. Lower heat to lowest setting and add bernaise and cream. Stir and if too thick for your liking, add a bit of water and stir well to blend. Taste and season to your liking. Laterally slice piec of bread into two thinner slices and toast. Dip chicken mixture on top of each evenly (or your zucchini noodles) and serve.
NUTRITIONAL INFO: Makes 1 serving which contains:
431 g fat
12.6 g carbs, 7.3 g fiber, 5.3 g NET CARBS
22.2 g protein
356 mg sodium
524 mg potassium
61% RDA Vitamin B12, 21% A, 66% iron, 35% magnesium, 30% manganese, 23% niacin 53% phosphorous, 30% riboflavin, 48% selenium, 38% thiamin and 28% zinc