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Sunday, January 17, 2016

SKILLET CHICKEN AND BROCCOLI



SKILLET CHICKEN AND BROCCOLI

Incredibly tasty!  The sauce is beyond delicious!  An easy supper for busy week nights. Begin with a store-bought rotisserie chicken and chicken stock, although if you have homemade chicken stock on hand, rather use it.  So easy to make chicken stock – I usually put two leftover rotisserie chickens in the crock-pot, cover with water completely, add salt, dried parsley, black pepper and an onion and perhaps a carrot and then I just leave it in the crock pot on low overnight.  Strain and freeze, if not using it soon.

2 tbsp bacon fat, divided (30 mL)
1 cup diced onion (250 mL)
1 tsp crushed garlic (5 mL)
  (I used the bottled kind)
4 cups diced, cooked chicken (1 L)
  (store-bought rotisserie chicken)
Seasoning salt, to taste
Black pepper, to taste
1 cup chicken stock (250 mL)
6 oz spreadable cream cheese, OR regular  (170 g)
1 tsp cornstarch (5 mL) - PLEASE NOTE: 1 tsp = 5 g carbs (1.3 g carbs per serving)
  (you can use xanthan gum, but use no more than 1/2 tsp)
8 oz broccoli florets, cooked (250 g)
3/cup grated Cheddar cheese, divided (175 mL)

In large skillet, in 1 tbsp (15 mL) bacon fat and over medium heat, cook onion until caramelizing.  Add garlic and cook another minute or two while stir frying.  Add remaining bacon fat and chicken; sprinkle with seasoning salt and black pepper and stir fry 3 minutes or so. 

Add chicken stock and cream cheese, stirring well.  Cook until the sauce reduces some.  Spoon some of the sauce out into a cereal bowl.  Stir cornstarch into sauce in cereal bowl and add back to skillet.  Boil sauce on medium low heat until the sauce is thickened to your taste.  Add 1/cup (60 mL) grated Cheddar cheese and broccoli in the last 4 minutes of cooking. Stir the cheese into the sauce. When sauce is thickened to your liking, sprinkle with the remaining grated Cheddar cheese and serve.


Helpful Hint:  Depending on how salty your chicken stock is, you will need to moderate how much seasoning salt you use.

Yield:  4 servings
1 serving
480.3 calories
51.2 g protein
25.6 g fat
2.1 g fiber
7.5 g net carbs 

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


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