Low Carb Poached Chicken Breasts In Mornay Sauce 2 Net Carbs Recipes

Steps:

• NOTE: Please do not use regular cornstarch for this recipe if you are following a low carb diet. The recipe editor tool would not allow me to list this ingredient as a low carb thickening agent, such as thick-it-up, but this is what you should use.
• For the sauce: Combine cream, water, onion, salt, pepper, and nutmeg in a small saucepan over med heat; bring to a simmer. Remove from heat, let stand 15 minute Strain the cream mixture and return to the saucepan. Set aside.
• While the sauce is standing, put chicken, bay leaf, parsley, salt and pepper in a large saucepan; add enough cold water to cover. Bring to a boil, cover, reduce heat to med-low, and simmer until chicken is just cooked through, about 10 minute.
• While chicken is simmering, place the saucepan with the sauce over medium heat. Whisk in thickener; cook until sauce thickens, about 3 minute.
• Remove from heat; swirl in cheese and butter until melted.
• Place the cooled chicken on a serving plate, patting dry any liquid with a paper towel; pour the sauce over it and serve.

Steps:

• Season steaks with 1/4 tsp salt and 1/8 tsp pepper.
• Heat 1 tbsp butter and 1 tbsp oil in large nonstick skillet over high heat.
• Add 2 steak and sear until just cooked through, about 3 min per side.
• Transfer to plate and keep warm.
• Repeat with other steaks.
• Heat remaining 2 tbsp butter and 2 tbsp oil in skillet over high heat.
• Add mushrooms and onionl saute until golden, about 8 minute.
• Add broth, any accumulated juices from the steaks, lemon juice, paprika, remaining 1/2 tsp salt, and remaning 1/8 tsp pepper.
• Cook until sauce thickens slightly, about 3 minute.
• Pour sauce over steaks, sprinkle with parsley, and serve hot.

Steps:

• In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes.
• Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
• Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
• With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.

Steps:

• Blend the egg yolk and cream with the white sauce.
• Place these ingredients into a sauce pan and bring the contents slowly to a low boil.
• Whish in the cheese (s).
• Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.