Thursday, February 12, 2015

Decadent Low-Carb Chicken In Velvet Recipe

Chicken In Velvet

Chicken In Velvet
A luxurious recipe, definitely fit for company, but easy enough to prepare anytime. The flavors are wonderful here, and the texture? Velvety - of course!

This also happens to be low-carb! So enjoy!

This is one of my mothers original recipes that she created when she entered a cooking contest for the best unique chicken recipes. She was one of the few selected to compete. she submitted several of her recipes to increase her chances, but they only were choosing 1 recipe for the competition. I remember her excitement at being chosen, and her comment that they chose her least favorite of her submitted recipes, instead of her best ones. She prepared - she cooked - She didn't win. Of course, WE thought she should of won. Oh well... She won a chicken cook book for her efforts. I still have the book in my recipe book collection somewhere.


CHICKEN IN VELVET Recipe:

Serves; 4
Difficulty Level: Easy

Ingredients:

Chicken:

4 skinned and boned chicken breasts
1/4 c. Cognac (Brandy)
2 t. coriander seed powder
1/4 t. garlic powder
1/4 t. fresh ground white pepper
Butter, for browning chicken

Sauce:

1/4 c. condensed chicken broth (homemade stock, boiled down to about half it's volume)
1 c. heavy cream
Garlic powder, to taste
Cardamom powder, to taste
Sea salt, to taste
Tapioca starch mixed in a little water, to thicken sauce.


Method:

Marinate the 4 skinned and boned chicken breasts in the 1/4 c. Cognac, coriander, 1/4 t. garlic powder and white pepper for a few hours,or overnight.

Gently pound the marinated chicken breasts into paillards.

Saute the chicken gently until golden on both sides in butter and add the chicken marinade at the end to loosen the browned bits in the pan. Bring back up to a simmer.

Remove the cooked chicken and set aside.

Add the 1/4 c. condensed chicken broth and bring back up to a simmer.

If the chicken broth is not condensed, boil down the broth mixture until condensed to about half.

To the sauce, add the 1 c, heavy cream, garlic to taste, and cardamom to taste.

Thicken the sauce with the tapioca starch and water slurry.

Put the chicken back in the pan with the sauce and warm through.

Serve hot.



Note: This dish is very good served with Peas-and-Pearl Onions, and Cinnamon Rice Pilaf.


Enjoy your gourmet meal!

Leila