Chicken in Orange Cream, Low Carb Diabetic

"I created this recipe when I was running a Lowcarb Diabetic Email List."
 
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Ready In:
30mins
Ingredients:
16
Serves:
4
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ingredients

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directions

  • Keeping chicken breasts partially frozen, cut them into thin slices.
  • Let thaw.
  • 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).

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Reviews

  1. I really liked this. It seemed to have a strong orange taste to it. everyone enjoyed it! And it didn't even hurt my diabetic friend's numbers. :)
     
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RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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