Low Carb Tuscan Chicken Recipes

Creamy Tuscan Chicken Real Balanced

WEBJun 2, 2023 · Cook Chicken: Flip the chicken over and cook until the chicken is cooked to an internal temperature of 165 degrees F, …

1. De-bone chicken thighs (see Note below for video instruction on how to do this). Then, if some of the thighs are quite thick, transfer them to a storage bag, and, using a rolling pin or meat mallet, roll or pound them a few times to flatten so they cook evenly (see Note below for written instruction on how to do this).
2. In a large cast iron skillet or non-stick pan over medium heat, melt 2 tbsp ghee. Once melted, add chicken thighs skin-side down, increase heat to high, and cook for 2 minutes before reducing heat back to medium and cooking until skin is crisped, about 1-2 minutes.
3. Flip chicken over and cook until chicken is cooked to an internal temperature of 165 degrees Fahrenheit, about 10-13 minutes. Transfer cooked chicken from skillet to a plate, loosely cover plate with foil, set aside, and allow the chicken to rest. Do not discard cooking fat from the skillet.
4. To the same skillet with cooking fat in it, over medium heat, add chicken broth, onion, sun-dried tomatoes, white wine (optional), garlic, Italian seasoning, salt, and pepper. Bring the mixture to a slight boil, stir, then reduce heat to low to simmer the mixture. Simmer on low heat for 3 minutes before adding grated Parmesan, heavy cream, and remaining 1 tbsp ghee. Cook for additional 3 minutes on low heat until the mixture thickens. Carefully taste test to check seasoning and, based on taste preferences, add more salt and/or pepper.

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Creamy Tuscan Chicken (LOW CARB) Cafe Delites

WEBApr 30, 2024 · Instructions. Season chicken with salt, pepper, paprika and onion powder. Heat 2 tablespoons of the reserved sun dried tomato oil …

1. Season chicken with salt, pepper, paprika and onion powder.
2. Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
3. Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
4. Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

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