Chicken "Risotto" alla Milanese Recipe - Low Carb & Healthy
Low carb recipe for Chicken "Risotto" alla Milanese which belongs to the Poultry recipe category.
- 1 pound (455 g) boneless, skinless chicken breast
- head cauliflower
- 3 tablespoons (42 g) butter
- cup (120 g) chopped onion
- 4 cup (60 ml) dry white wine
- 2 teaspoons chicken bouillon concentrate
- teaspoon saffron threads
- 1 clove garlic, crushed
- cup (60 ml) heavy cream
- Guar or xanthan
- Salt and pepper
- cup (40 g) shredded Parmesan cheese
First, run the cauliflower through the shredding blade of your food processor.
Put it in a microwaveable casserole dish with a lid, add a couple of tablespoons (30 ml) of water, cover, and microwave on high for 5 or 6 minutes.
Uncover as soon as the microwave beeps! Cut the chicken breast in -inch (1.
Melt the butter in a big, heavy skillet over medium to medium-high heat and start sauteing the chicken and onion.
When the chicken is white all over and the onion is softened, stir in the wine, bouillon concentrate, saffron threads, and garlic.
Stir it around until the bouillon concentrate dissolves.
Drain the cauli-rice and throw it in the skillet.
Stir it around to blend all the flavors and let the whole thing cook for 2 to 3 minutes.
Stir in the heavy cream and cook for another minute.
If you want the whole thing a little creamier, use just a little guar or xanthan, but I didn't bother.
Season with salt and pepper to taste.
Spoon onto plates or into bowls, top each serving with 3 tablespoons (15 g) Parmesan, and serve.
Each with 30 g protein; 5 g carbohydrate; 1 g dietary fiber; 4 g usable carbs.