This was absolutely delicious and so incredibly quick to make! I keep the Sofrito Sauce made up in my freezer in a plastic zip bag and just break off what I need for a recipe. Once my chicken was seared, this took all of about 8-10 minutes to simmer to delectable deliciousness. This recipe is suitable for all phases of Atkins and Keto diets. Primal followers can enjoy if you do dairy but Paleo folks will want to use coconut milk instead of cream.
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1 large chicken breast, skin on (1o oz. of deboned meat)
1½ T. butter
1 c. homemade chicken stock
½ c. heavy cream (use 2 T. less if still on Induction)
Sprinkle xanthan gum
2 T. Sofrito sauce
DIRECTIONS: Melt butter in a non-stick skillet over high heat. Slice meat at an angle laterally into 4 smaller filets. I pounded mine, but that isn’t necessary. Just a habit with me and chicken. 🙂 Sear the chicken in the hot butter, both sides, until golden. Lower to medium when both sides are golden and the meat is fully done. Add chicken stock around the meat. Add cream and Sofrito sauce and simmer a couple minutes. Lightly dust with xanthan (less than 1/8 tsp.). Simmer until it slightly thickens, stirring constantly. Remove from heat and serve at once with you favorite sides or a nice salad.
NUTRITIONAL INFO: Makes two adult servings, each contains:
46.3 g fat
2.6 g carbs, 0.3 g fiber, 1.3 g NET CARBS
37.4 g protein
470 mg sodium