Low Carb Poached Chicken Breasts in Mornay Sauce - 2 Net Carbs

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • NOTE: Please do not use regular cornstarch for this recipe if you are following a low carb diet. The recipe editor tool would not allow me to list this ingredient as a low carb thickening agent, such as thick-it-up, but this is what you should use.
  • For the sauce: Combine cream, water, onion, salt, pepper, and nutmeg in a small saucepan over med heat; bring to a simmer. Remove from heat, let stand 15 minute Strain the cream mixture and return to the saucepan. Set aside.
  • While the sauce is standing, put chicken, bay leaf, parsley, salt and pepper in a large saucepan; add enough cold water to cover. Bring to a boil, cover, reduce heat to med-low, and simmer until chicken is just cooked through, about 10 minute.
  • While chicken is simmering, place the saucepan with the sauce over medium heat. Whisk in thickener; cook until sauce thickens, about 3 minute.
  • Remove from heat; swirl in cheese and butter until melted.
  • Place the cooled chicken on a serving plate, patting dry any liquid with a paper towel; pour the sauce over it and serve.
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