Mom's 1960s Chicken, Redux Recipe - Low Carb & Healthy
Low carb recipe for Mom's 1960s Chicken, Redux which belongs to the Poultry recipe category.
- 2 pounds (910 g) boneless, skinless chicken breasts
- 2 ounces (62 g) dried beef slices (aka "chipped beef")
- 6 slices bacon
- 1 cup (70 g) sliced mushrooms
- 1 tablespoon (14 g) butter
- 1 cup (240 ml) heavy cream
- 1 teaspoon beef bouillon concentrate
- 1 pinch onion powder
- 1 pinch celery salt
- teaspoon pepper
- Guar or xanthan
- 1 cup (230 g) sour cream
Line the bottom of a slow cooker with the dried beef.
Place the bacon in a glass pie plate or on a microwave bacon rack and microwave for 3 to 4 minutes on high.
Drain the bacon and reserve.
(What you're doing here is cooking some of the grease off of the bacon without cooking it crisp.
) Cut the chicken into 6 servings.
Wrap each piece of chicken in a slice of bacon and place it in the slow cooker on top of the dried beef.
In a big, heavy skillet, saute the mushrooms in the butter until they're soft.
Add the cream and bouillon and stir until the bouillon dissolves.
Stir in the onion powder, celery salt, and pepper and then thicken with guar or xanthan until the mixture reaches a gravy consistency.
Stir in the sour cream.
Spoon this mixture over the chicken breasts and sprinkle with a little paprika.
Cover the slow cooker, set it to low, and let it cook for 5 to 6 hours.
To serve, scoop up some of the dried beef and sauce with each bacon-wrapped piece of chicken.
Each with 41 g protein, 4 g carbohydrate, trace dietary fiber, 4 g usable carbs.