GARLIC BUTTER
SKILLET CHICKEN STRIPS
Tender, juicy chicken strips in a rich and substantial garlic butter sauce. Pan fry seasoned chicken cutlets (chicken breasts cut in two) and then slice into strips and add to a rich and substantial garlic sauce, cooking briefly to immerse in the flavors. Serve over a bed of cauli mash, sautéed cauli rice or over cooked spaghetti squash. This meal is filling and tasty as can be. It is also quick and easy to make and get onto the table in no time flat!
Ingredients:
11/2 lbs chicken breasts (0.68 kg)
(2 large chicken breasts)
1 tsp Montreal Chicken seasoning (5 mL)
1 tsp black pepper (5 mL)
1/2
tsp salt (2 mL)
3 tbsp olive oil (45 mL)
Creamy Garlic Butter Sauce:
1 tbsp minced garlic (15 ml)
1/2
cup chicken stock (125 mL)
1/4
cup whipping cream (60 mL)
4 tbsp butter (60 mL)
1/2
tsp dried parsley, OR cilantro (2 mL)
Fresh parsley, OR cilantro, for garnish (optional)
Instructions:
Slice chicken breasts in half as if going to stuff them and keep cutting through completely. You will have 4 chicken cutlets. In small bowl, combine Montreal Chicken Seasoning, black pepper and salt. Sprinkle chicken cutlets with the seasoning on both sides.
In large nonstick frying pan, over medium heat, cook chicken in olive oil. Cook 5 minutes and do not disturb chicken cutlets. They will brown nicely. Flip chicken and cook again undisturbed for another 4 to 5 minutes, or until chicken is fully cooked (white throughout – slice through thickest part to check and remove thinner cutlets sooner). Remove all chicken cutlets and slice into thin strips.
Creamy Garlic Butter Sauce: To the
same frying pan, add garlic and cook 1 minute.
Add chicken stock to deglaze the pan, scraping the bottom with a
spatula. Add cream, butter and dried
parsley, OR cilantro. Once sauce is hot
and bubbly, add chicken strips into the sauce and heat 2 minutes. Spoon the sauce over chicken strips, while
cooking. Garnish with fresh parsley, OR
cilantro, if using, and serve.
*To make homemade chicken stock, place rotisserie chicken carcass in slow-cooker. Add water to cover. Add 1 tsp (5 mL) salt, 1 tsp parsley (1 mL), 1/2 tsp (2 mL) thyme (optional) and 1/2 tsp (2 mL) black pepper. Place slow-cooker on low and cook overnight. Strain and either refrigerate or freeze the chicken stock in an airtight container. This chicken stock makes a wonderful base for soups and gravies.
Yield: 2 large servings
1
serving
434.0
calories
40.6
g protein
28.8
g fat
0.1 g fiber
1.6
g net carbs
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