3 Chicken Recipes: Chicken Balsamic Vinegar Sauce, Chicken Francaise, Mustard Chicken

Chicken Balsamic Vinegar Sauce

Ingredients:

12 oz. chicken breasts

2 tbsp. butter

1 tbsp. olive oil

1 tbsp. chopped onions

4 tbsp. balsamic vinegar

1 1/2 cup chicken broth

1/2 pkg. frozen spinach, drained

5 sun dried tomatoes, sliced

1 small tomato, chopped

Instructions:

1. Saute chicken in 1 tbsp butter and 1 tbsp oliveoil.

2. Sprinkle with salt and pepper. Remove when done.

3. Saute onions few minutes. Add vinegar and bring to boil.

4. Boil 3 minutes, or til reduced to a glaze, stirring.

5. Add broth and boil til reduced to 1/2 cup.

6. Add spinach and dried tomatoes.

7. Remove pan from heat, whisk in 1 tbsp butter.

8. Serve over chicken, and top with chopped tomato.

(Serves 3, 16 Carbs, 6 Fiber (10 net carbs), 454 Cal, 22 Fat, 49 Protein)

Chicken Francaise

Ingredients:

1 egg

1/4 cup grated parmesan

2 tbsp. butter

1 tbsp. lemon juice

12 oz. chicken breasts, pounded thin

cream (optional)

Instructions:

1. Melt butter in pan.

2. Beat egg in bowl and add cheese til consistency of thick batter like cornmeal muffin mix.

3. Add splash lemon juice.

4. Thickly coat chicken breasts with batter and drop into sizzling hot melted butter. May need to add more butter.

5. When done, remove from skillet.

6. Can add a little cream, or broth and/or lemon juice to deglaze the pan and make a little gravy.

(Serves 2, 1 carb, 0 fiber, 369 cal, 19 fat, 46 protein)

Mustard Chicken

Ingredients:

12 oz. boneless, skinless chicken breasts

3 tbsp. butter, melted

2 tsp. dijon mustard

2/3 cup crushed pork rinds

2 tbsp. grated parmesan

1 1/2 tsp soy flour

2 tbsp. butter

shake or two of: garlic powder, thyme

sage, cinnamon, paprika, pepper

Instructions:

1. Preheat oven 350.

2. Melt 3 T butter and mix with mustard, garlic and all spices.

3. Mix crushed pork rinds, parmesan and soy flour and place in shallow dish.

4. Cut each breasts in half lengthwise.

5. Coat chicken well with mustard mixture, then roll in rind mixture.

6. Place in shallow baking dish, dot with butter, and bake covered about 30 minutes, then uncover and bake additional 15 minutes.

(Serves 2 @ 1 carb, 0 fiber, 529 cal, 36 fat, 48 protein)

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