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Return to browsing category: Low Carb

Atkins Sage Chicken Breasts with Bell Pepper Curls by Dawn Whalen serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Atkins website

Ingredients:

boneless chicken breast halves, skin on

salt

freshly ground black pepper

12 whole

fresh sage leaves

1 teaspoon

chopped fresh sage

1 tablespoon

unsalted butter

2 tablespoons

olive oil, divided

1/2 cup

reduced-sodium chicken stock

red bell peppers, cut into thin strips

Directions:

Preheat oven to a warm setting. Sprinkle chicken with salt and pepper to taste. Loosen the skin of each chicken breast with your fingers and gently insert 3 sage leaves underneath each. In a large ovenproof skillet over medium high heat, heat butter and half of the olive oil. Saute chicken, skin-side down until nicely browned, about 7 minutes. Reduce heat to medium, turn chicken and continue cooking until cooked through, about 7 minutes. Reduce heat to medium, turn chicken and continue cooking until cooked through, about 7 minutes more. Transfer to a serving platter and place in oven to keep warm. Add chcken stock to pan and turn heat to high. Cook until almost reduced by half, about 5 minutes, scraping up browned bits on the bottom. Transfer broth to a small bowl and set aside. Wipe out skillet with a paper towel. Heat remaining oil over medium high heat. Add peppers and saute until lightly browned and softened, about 5 minutes. Stir in broth and chopped sage; cook 1 minute more. Season to taste wih salt and pepper and serve over chicken.

Categories:

Low Carb