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Tuesday, July 19, 2016



This AWESOME recipe, or something somewhat similar, is very popular in the Ukraine and is often served in Ukrainian restaurants. I made my own creamy sauce, as in the Ukraine it would be a typical flour-based sauce. A rotisserie chicken works well here. Everything is chopped…the chicken, the mushrooms and the onions!

2 tbsp butter (30 mL)
1 cup chopped onions (250 mL)
1 lb mushrooms, chopped (0.45 kg)
1/2  tsp salt (2 mL)
1/4  tsp black pepper (1 mL)
4 cups chopped chicken (1 L)
  (about 1 lb; 0.45 kg)
11/4  cups grated Mozzarella cheese (300 mL)
Fresh parsley for garnish, optional
Creamy Sauce:
4 oz regular cream cheese (125 g)
1/2  cup chicken stock, OR water* (125 mL)
1/4  cup whipping cream (60 mL)
2 tbsp water (30 mL)
1 tsp onion salt (5 mL)
1 tsp cornstarch, OR arrowroot powder (5 mL)
1/4  tsp salt (1 mL)
1/8  tsp white pepper (0.5 mL)

Preheat the oven to 425°F (220°C). 

In nonstick frying pan, in butter and over medium heat, cook onions until turning translucent and browning in places.  Add mushrooms.  Cook 5 minutes, adding the salt and pepper.  Add chicken and toss gently to combine; stir fry a couple of minutes to heat.  Transfer to a large bowl.

Creamy Sauce:  In medium saucepan, combine cream cheese, chicken stock, OR water, whipping cream, water, onion salt, cornstarch, OR arrowroot powder, salt and white pepper.  Over medium heat, stir until the cream cheese has melted and the sauce is hot and bubbly.  Pour over the chicken mixture, tossing to combine. 

Turn out chicken mixture into 9 x 13-inch (23 x 33 cm) glass baking dish. Sprinkle with Mozzarella cheese.  Bake 20 minutes.  Garnish with fresh parsley, if desired.

Helpful Hint:  *If using water instead of chicken stock, remember to use a little more salt.  

Yield:  6 servings
1 serving
350.0 calories
30.6 g protein
21.7 g fat
1.5 g fiber
6.6 g net carbs 

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