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Kontiki Chicken




Source of Recipe


the web


List of Ingredients




4 chicken breasts (I use boneless/skinless just because they cook fast; add another 20 minutes or so of cooking time for bone-in breasts)
Salt & Pepper
2-3 Tbsp olive oil
Onion powder
Garlic powder
1 cup heavy cream
4 oz Gruyere cheese, diced

Recipe



In a saute or frying pan, heat the olive oil. Add chicken breasts. Season chicken with salt, pepper, onion powder, and garlic powder. I used less than a teaspoon of the onion and garlic. Saute/gentle fry for roughly 20-25 minutes, turning frequently, until done.

At the same time I start the chicken, in a separate saucepan, I pour in the heavy cream and lightly season it with salt and pepper. Simmer the cream on medium-low heat. (Be careful - if it gets boiling, it boils over in a heartbeat.) When the chicken is done cooking (or about 20 minutes into this gentle reduction), add the cheese to the heavy cream. Stir to blend and melt the cheese. Serve the chicken with this cheese sauce on top. The cheese sauce also goes marvelously with spinach.

Chicken - 0 carbs
Cream (total in recipe) - 6.64 grams
Gruyere - 1 cup is half a gram, so I'm guessing this recipe has about a quarter gram.

Per serving count is 1.72 grams