Chicken Diane

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My mother used to make the best Steak Diane and mashed Potatoes when I was growing up.  It was one of her recipes I just had to copy when I left home.  This recipe is my creation with chicken and the rest of her recipe is untouched.  Man, is this ever good.  And it’s so easy to make, you can be eating it in no time! It is suitable for all phases of Atkins (omit the wine if still on Induction), Keto diets, Primal and Paleo as well, again, if you omit the wine.   It can be made with raw chicken, or with de-boned already cooked chicken.  You can even sear whole chicken breasts or other pieces for a fancier presentation for company.  Cooked, baked chicken is what I used in the picture above.  But I have done it with cut-up raw chicken as well.  I do NOT remove the skin from my chicken.  Way too much flavor there to do that.   This is best served with or atop mashed, well-seasoned cauliflower, but it is also delicious on zucchini noodles.  Your non-low-carbing guests will LOVE it over real mashed potatoes. 🙂

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1 oz. slivered yellow onion

1 T. olive oil

10 oz. de-boned, chicken breasts, pre-cooked chicken meat or whole chicken pieces

1 clove minced garlic

4 large mushrooms chopped

1/4 c. chopped parsley

1 tsp. lemon juice

2 T. butter

2 T. white wine (omit if still in Induction)

2 T. heavy cream

Dash salt and pepper

Xanthan gum (optional, to thicken if desired)

DIRECTIONS:  Cut up chicken meat into 1-2″ pieces.  It’s up to you whether you skin it or not but I rarely do so.  Most of the flavor is in that skin!  I’ve done the dish both ways before.  Melt the butter in anon-stick skillet and saute the onion, garlic and mushrooms until done.  With slotted spoon, remove onion/mushroom mixture to a plate.  Add olive oil to skillet and get hot.  Sear chicken pieces until thoroughly done and browned a bit. Add parsley and lemon juice.  Saute 1-2 minutes longer. Lower heat and add wine and cream. If you like a saucier dish, add ½ cup chicken broth, but be sure to add to nutritional info below if you do.  Stir scraping the bottom of the pan allowing cream and wine to de-glaze the skillet a few seconds. Return chicken to pan but just set pieces gently atop the sauce, allowing the browned skin (if you leave it on) to remain exposed (makes for nicer presentation).

NUTRITIONAL INFORMATION:  Makes 2 servings, each contains:

421 calories, 30.9 g fat, 4.6 g carbs, 0.9 g fiber,  3.7 g NET CARBS, 28.9 g protein, 75 mg. sodium


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