Chicken A La King - Lower carb (csmnetc)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 449.2
  • Total Fat: 29.8 g
  • Cholesterol: 149.6 mg
  • Sodium: 185.9 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 1.4 g
  • Protein: 31.9 g

View full nutritional breakdown of Chicken A La King - Lower carb (csmnetc) calories by ingredient
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Introduction

"Daddy Approved Recipe" - Lower carb, and still a favorite. "Daddy Approved Recipe" - Lower carb, and still a favorite.
Number of Servings: 6

Ingredients

    24 oz Boneless Skinless Chicken Breast - Raw (by LAURIE32)
    1 cup, chopped Onions, raw
    8 oz Baby Bella aka Baby Portabella Mushrooms (by WONDERGIRL220)
    0.5 cup, chopped Green Peppers (bell peppers)
    0.5 cup, chopped Peppers, sweet, red, fresh
    0.25 cup Parsley
    0.5 cup Chicken Bone Broth - Homemade
    16 tbsp Organic Valley Heavy Whipping Cream
    4 oz Swiss Cheese
    2 tbsp Organic Valley Pasture Butter (14 g)
    2 tbsp duck fat (by STRIVER57)
    2 tsp Garlic
    2 tbsp Tapioca Flour

Tips

To lower carb count, omit tapioca starch. Reduce liquids in vegetables to 1/4 rather than 1/2 before adding cream.


Directions

1) In large skillet, melt butter and duck fat (or all butter if duck fat isn't available). Saute chicken cubes until no longer pink. Remove to bowl, leaving fat and juices.
2) Saute mushrooms, onion, green and red peppers, garlic and parsley until vegetables are crisp-tender. Add spices; mix well. Stir in bone broth. Increase heat to moderately high, cook & stir to reduce liquids in pan by half (reduce to one fourth if NOT using tapioca flour).
3) Sprinkle tapioca flour over sauteed vegetables (if using); stir to combine well. Allow to simmer about 3 minutes, or until slightly thickened.
4) Reduce heat to medium low. Add grated cheese. Slowly add heavy cream while stirring to incorporate.
5) Heat gently until cheese is melted and creamy mixture has thickened.
Serve over zucchini noodles, parsnip noodles, or spring greens.

Serving Size: About six 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CSMNETC.

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