This dish comes together amazingly fast and is very easy. And it’s DELICIOUS! Because of the slightly higher carbs of carrots and peas, this is not really Induction friendly or Keto friendly as written. However, if you substitute cut green beans for the peas, use a little less of the condensed soup and add a bit more broth/water, you could fit it into Induction and a Keto program. This recipe is not suitable for Primal-Paleo.
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INGREDIENTS:
1 large chicken breast (8-10 oz.) (or chopped white turkey meat)
1 T. butter, unsalted
2 oz. frozen peas
2 oz. carrot, chopped
5 oz. daikon radish, chopped
1 oz. red bell pepper, chopped
1 oz. green bell pepper, chopped
1 oz. onion, chopped
Dash black pepper
½ recipe my low-carb Condensed Cream of Chicken Soup
DIRECTIONS: Cut up the vegetables and simmer in boiling water until just tender. While they are cooking, skin the chicken and remove from bone with a sharp knife. Slice the chicken into 3 lateral slices for 3 equal portions. Pound with meat tenderizing tool without tearing them apart. Sear the chicken until nicely browned on both sides.
When veggies are tender (in about 10-15 minutes), strain off water. Stir in the condensed soup and toss gently with a spoon. If too thick, add a bit of water of chicken broth to thin. Plate the chicken “filets” and spoon the sauce over them. Serve at once with a lovely green salad.
An alternate method of cooking and serving is to cut up the chicken into bite-sized pieces and saute that way and add it right into the creamed veggie mixture. Then serve over toasted low-carb bread of some sort. Be sure to calculate the bread into the numbers below if you serve it that way, which is traditional for Chicken à la King.
NUTRITIONAL INFO: Makes 3 servings, each contains (varies with size of chicken breast):
437 calories, 27 g fat, 10.9 g carbs, 2.8 g fiber, 8.1 g NET CARBS, 25.6 g protein, 917 mg sodium
Buttoni's Low-Carb Recipes 