A quick sauce many chefs like to use in a variety of ways. It’s good on fish, chicken, some vegetables and even scrambled eggs. This sauce is Atkins Induction friendly and a pleasant way to change up those boneless, skinless chicken breasts. If you’re at the Atkins Phase 2, 1-2 T. of white wine is good added to this sauce. This sauce is suitable for Paleo-Primal diners only if you use coconut milk instead of heavy cream. This sauce compliments steamed asparagus and steamed cauliflower very nicely.
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1 T. butter
2 T. tomato paste
1 c. heavy cream (or coconut milk for Primal-Paleo)
Dash black pepper
Optional: 1-2 T. white or rose wine (not for those still on Induction)
DIRECTIONS: In a small saucepan, melt the tablespoon of butter. If using, add white wine (not for Induction). Add tomato paste and stir to blend well. Add salt and black pepper. Slowly stir in the cream, a couple tablespoons at a time until tomato paste is thinning down a bit. Slowly add rest of cream in small increments, stirring constantly until sauce is thickened and will coat the spoon/spatula. Pour into gravy boat and serve at once over chicken, fish, vegetables or scrambled eggs. Optional garnish: chopped parsley or tarragon flakes.
NUTRITIONAL INFORMATION: Makes 4 servings, each contains: (calculated using all heavy cream)
25 g fat
3.17 g carbs, 0.32 g fiber, 2.85 g NET CARBS
1.6 g protein
90 mg sodium