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Monday, November 2, 2015

ROAST CHICKEN PIECES SMOTHERED IN MUSHROOM SAUCE



ROAST CHICKEN PIECES SMOTHERED IN MUSHROOM SAUCE

This is not really a recipe as such but an idea to use my low-carb Condensed Cream of Mushroom Soup to make ordinary store-bought rotisserie chicken so much more interesting for a simple supper.  In casserole dish, pour the sauce over the chicken pieces that you've managed to remove from your chicken.  Pop in moderate oven to heat through and serve.  If you have not yet discovered my mushroom soup recipe which can be used instead of commercial cans of condensed mushroom or chicken soup in recipes...then you're in for a wonderful surprise. This works as well if not better in most casserole dishes.  I have a condensed cream of tomato soup as well.  The only thing I did differently is I started with about 1 lb of mushrooms and stir fried them in bacon fat until the moisture evaporated and they were turning brown.  Then I added to the soup to the pan and stirred it all together...added a bit more cream or water to thin the sauce and poured it over the chicken which I had warmed up in the oven.  


  CONDENSED CREAM OF MUSHROOM SOUP
    This is a handy soup for recipes instead of the commercial varieties, which often have MSG in them.  In recipes I typically leave the xanthan gum out as it can leave an undesirable mouth feel in some instances.

NOTE:  Please use the condensed version in recipes...i.e. don't thin it out with water first!   If you buy  a can of commercial canned mushroom or chicken soup....do you first thin it out before using in recipes?  Nope.  Same with this recipe.  Also if using in recipes like casseroles, skip the xanthan gum.

4 oz cream cheese (125 g)
1/2  cup heavy cream (125 mL)
2 tbsp water (30 mL)
1 tbsp olive oil (15 mL)
2 tsp onion salt (10 mL), OR use NoSalt or Mrs Dash....to reduce sodium
1 tsp cornstarch, OR (5 mL)
  Arrowroot powder
1/4 tsp xanthan gum (1 mL) (I rarely use this and definitely not when used as a sauce or in casseroles)
1/4 tsp salt (1 mL)
1/8 tsp white pepper (0.5 mL)
Liquid sweetener (sucralose or stevia) to equal 2 tsp sugar (10 mL)
3/4  cup canned mushrooms, drained (175 mL)

In food processor or blender, process cream cheese, heavy cream, water, olive oil, cornstarch, OR Arrowroot powder, xanthan gum, salt, white pepper and liquid sweetener until smooth.  Add mushrooms and process, just until finely chopped.

To serve:  To use as a soup:  In saucepan, add water cup-for-cup for condensed cream of mushroom soup.  Heat until boiling.  Serve.  The 3/4  cup (175 mL) serving of soup is actually 11/2  cups (375 mL) when the equivalent amount of water is added.  


Yield:  2 servings

3/4  cup (175 mL) per serving

441.2 calories

7.5 g protein

43.8 g fat

5.9 g carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

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