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Old 11-08-2005, 10:19 PM
Mr Libido Incognito
 
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Default Creamy Chicken Cabernet

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Creamy Chicken Cabernet

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4 boneless skinless chicken breasts
1/2 stick butter; plus
2 tablespoons butter
2 tablespoons ketchup
4 tablespoons Lawry's Red Wine With
Cabernet Sauvignon 30 Minute Marina
1 pint heavy cream
1 teaspoon brown Sugar Twin
Paprika; as needed

Trim chicken breasts of any "waste"; rinse under cold water; and cut
diagonally into thirds. Pound each breast with meat mallet -- just a few
quick smacks on the shiny side of the chicken piece to tenderize, but
don't
over-do it and make mush of them. Set aside on paper plate.

Melt 1/2 stick butter in a skillet. Add chicken pieces gently to fill
skillet and brown each breast turning once to brown other side. (Usually
about 3 to 4 minutes per side.) Remove chicken from skillet on new plate
and set aside.

Add extra 2 tablespoons butter to skillet and pour entire pint of heavy
cream into skillet. Lower heat just a bit and stir often, scraping sides
as it reduces and begins to thicken a bit.

Meanwhile, in a small bowl combine Lawry's sauce with ketchup and Brown
Sugar Twin and mix well. When skillet cream sauce is bubbly and volume
is
reduced by 1/3 or so, add your sauce to the skillet and mix well. Let
sauce return to a bubbly boil and thicken (not till gummy -- just a gravy
consistency.)

Carefully add sauteed chicken pieces back into skillet; nestling them
down
into the sauce. Allow them to drink in the bubbly sauce over very low
heat
for about 2 minutes and remove to platter taking about 1/3 of the sauce
with it.

Skake paprika over chicken breasts on platter for a beautiful look. Pour
remainder of skillet sauce into individual cups for dipping or pouring
tableside.

This recipe yields 2 to 3 servings and feels so extravagant. This dish
will not need salt, but pepper is optional. Goes well with salad or
asparagus tips.

Comments: Lawry's 30-Minute Marinades can be found in the store aisle
where A-1, Tobasco, Worcestershire Sauce, etc is found. There are a
whole
line of them, but some have high carb counts -- others like this great
Red
Wine one is quite low (1 gram). Don't try the "finger test" with the
marinade plain.. you won't like it. It's too strong plain and full
strength, but just to die for in the sauce mixture. If you can't find it
at the supermarket, you can substitute a good red wine salad dressing (2
parts dressing to 1 part Worcestershire Sauce).

Brown Sugar Twin -- The kind found in Canada and mail-order is best
because
it's cyclamates rather than sacharine. But if you don't have it, use
American Brown Sugar Twin or regular Splenda.

Source:
"Low Carb Recipes at http://www.lowcarbluxury.com"
S(Formatted for MC6):
"06-02-2003 by Joe Comiskey - Mad's Recipe Emporium"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1660 Calories; 128g Fat (69.8%
calories from fat); 114g Protein; 11g Carbohydrate; trace Dietary Fiber;
693mg Cholesterol; 925mg Sodium. Exchanges: 15 Lean Meat; 1/2 Non-Fat
Milk; 24 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 2 servings

Preparation Time: 0:00


** Exported from Now You're Cooking! v5.67 **



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But the ears...Ah the ears.
The ears keep the hat up.

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