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Chicken Cutlets (or breasts) seasoned and with a cream sauce - you do it in a skillet on the stove top - quick, delicious and low carb!
4 chicken cutlets (or two breasts sliced in half to make 4 cutlets)
How To Prepare:
Heat a bit of olive oil with one pat of butter (the butter is just to add richness) over medium - high heat.
Season both sides of chicken breasts with all dry seasonings listed - do not be afraid to season well!
Saute the chicken cutlets til they get a few brown spots on each side (a few minutes on each side does nicely) - cover skillet with a lid and reduce heat to medium - simmer this way for about 5 minutes.
Remove cover, pour on whipping cream (usually around 5-6 tbsp) Move chicken around in the pan so that all the good bits get blended in with the cream. The cream should be bubbling and will thicken a bit. Remove from heat.
I serve this with a steamed vegetable and side salad. It's really yummy.
Number of Servings:
Carbs per serving - include all nutritional information if known:
None in the meat, >1 g in cream, 0 in butter/oil/seasonings