Thursday, March 6, 2014

Chicken in Paprika Cream Sauce

I apologize for the bad sauce. Apparently it separated on me. I think it is because I cooked it on too high heat. But the sauce was amazing. It was rich and creamy, and had a nice different flavour with all that paprika. The original recipe came from Taste of Home .  I adapted it to my liking. I served it over shirataki fettucine. Geoff and I didn't like them, and next time, I will serve it over cauliflower "rice". Or use the shirataki thin noodles. We found the fettucine too rubbery and slid down the throat too easily.

Chicken With Paprika Cream

Adapted from Taste of Home recipe
4 boneless skinless chicken breast halves
1 tsp each garlic powder, thyme, paprika
1 tsp salt
1/4 tsp pepper
4 Tbsp butter, divided
1 Tbsp coconut oil
5 green onions, chopped
1 to 2 Tbsps paprika (I used 2)
1 cup heavy whipping cream
1/2 cup sour cream

Mix garlic powder, thyme, paprika, salt and pepper in a small bowl. Sprinkle over both sides of chicken breasts.
In a large skillet, brown chicken in 1 tablespoon butter and oil over
medium heat. Cover and cook for 5-7 minutes or until a meat thermometer reads 170°. Remove chicken; keep warm. In same skillet, saute onions until tender. Reduce heat to medium.
Add paprika and remaining butter; heat until butter is melted. Stir in cream; cook and stir until sauce is thickened, about 4 minutes. Adjust salt and pepper to taste. Add in sour cream, and heat gently until heated through. Serve with chicken.
Yield: 2 servings.
8 grams carbs per serving

Flourless Brownies with Chocolate Frosting

These delectable little morsels are just right for the sweet tooth we have. I found the recipe for these at Diabetic Connect. They were really quite good, despite the fact that they had dark chocolate in them. I used 72% dark chocolate bars. I normally do not like dark chocolate because it is so bitter to me, but I guess at this point, I am getting used to it, and coming to appreciate it. The only thing I would change is lowering the cooking time. They are rather thin for a 9x13" pan, so the edges burnt before the time was up. I think I would cook them for only 40 minutes, then check them. To make them even more decadent, I frosted them with a low carb Chocolate Frosting (who knew?).
I can't seem to find where I got this recipe from, so hopefully someone will know. This recipe will cover the brownies sufficiently.
Update  Oh my. These are even better the next day after being in the fridge! I think next time, I will add some walnuts to the brownie mix.

 Low Carb Chocolate Frosting

3 tbsps unsalted butter softened (not melted)
5 tbsps unsweetened cocoa powder
1 cup sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tsp no sugar added vanilla extract
Few drops hot water

 Place all ingredients in a medium bowl and whisk until well combined.
Use to frost brownies, but make sure brownies are completely cooled, or the
butter in the frosting will melt.

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