Chicken in Orange Cream, lowcarb diabetic
4 whole boneless skinless chicken breasts, partially frozen
freshly ground black pepper
2 tablespoons butter
5 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons thinly sliced green onions, including tops
3 tablespoons fresh orange juice
2 teaspoons grated orange rind
1 cup dry white wine
3 packets Splenda sugar substitute
1 tablespoon soy flour
1/2 teaspoon dry tarragon, crushed
1/8 teaspoon curry powder (don’t overdo it!)
1 cup sour cream
4 orange wedges, for garnish
Yield: 4 servings
Keeping chicken breasts partially frozen, cut them into thin slices.
Sprinkle breast meat with salt and pepper.
Melt butter and oil in large frying pan over medium high heat.
Quickly cook chicken slices in batches, turning until lightly browned but not totally cooked through keeping them very tender.
Transfer to a platter and keep warm.
Pour out oil and wipe out pan and start again and continue to cook remaining chicken slices in this manner until all the chicken is browned.
Pour off and discard drippings, leaving any browned bits in bottom of pan.
Mix together garlic, onion, orange juice, orange peel and wine and add to the pan.
Bring to a boil, stirring; remove from heat.
Stir Splenda, tarragon, curry, and soy flour into sour cream; then stir sour cream into wine mixture.
Return to heat and cook, stirring, until sauce comes to gentle boil.
Season to taste with salt and pepper and add back the cooked chicken tossing to cover with sauce and let simmer a couple minutes to just finish
off the chicken and until the sauce has slightly thickened.
If it becomes too thick, add a bit of chicken broth.
Garnish with orange wedges.
You might squeeze the orange wedge’s juice over all your serving, but be careful or the carbs will add up (About 3-5 carbs per wedge).