Monday, October 3, 2011

EASY #lowcarb Cream Sauce, & A Lovely Chicken #Recipe

This sauce is so easy that I will be pouring it over everything now I think! I poured about a cup of cream into a bowl, added a half-cup of parmesan out of the can, about 1/8 tsp of xanthan gum, and whisked it until well-blended but not whipped cream.

Browned bite-sized pieces of chicken breast in some bacon fat, then added a bag of frozen broccoli/cauliflower/carrots, a full Tbsp of onion powder, some thyme, parsley, paprika, S&P, and garlic powder. Stirred it all together and cooked on med-low, covered, for about 10 minutes until vegetables were softened but nowhere near mushy. Poured the sauce over the top, stirred in, and let cook an additional 5 minutes. The sauce thickened nicely and took on the herbs and spices very well. I poured it into a casserole dish, sprinkled more parmesan on top with some paprika and parsley on top of that, and it was pretty - cheap - and delicious!

Chicken was $1.87; vegetables were $1.19; cream was just over $1.00. Bacon fat and spices were negligable but even if I add another $1, it's still under $5 for 4 large servings.