Best Low Carb Poached Chicken Breasts In Mornay Sauce 2 Net Carbs Recipes

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

Provided by mariposa13

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup heavy cream
1 cup water
1/2 small yellow onion, chopped (or white)
1 teaspoon salt
1/4 teaspoon ground pepper
1 pinch ground nutmeg
1 tablespoon cornstarch, low carb, like thick-it-up
1/2 cup grated gruyere cheese
1 tablespoon butter
6 boneless skinless chicken breast halves
3 bay leaves
6 sprigs parsley
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

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.

Nutrition Facts : Calories 334.2, Fat 22.6, SaturatedFat 12.7, Cholesterol 144.8, Sodium 976.4, Carbohydrate 3.2, Fiber 0.2, Sugar 0.3, Protein 28.7

Creole Poached Chicken Breasts image

Provided by NeilsGirl

Categories Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1/2 onion, chopped
1 celery, chopped
1/2 carrot, chopped
1 (14 1/2 ounce) can stewed tomatoes
1/2 cup low sodium chicken broth
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 (4 ounce) boneless skinless chicken breasts

Steps:

In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes.
Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil.
Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes.
With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.

Nutrition Facts : Calories 194.4, Fat 5.7, SaturatedFat 1.1, Cholesterol 72.6, Sodium 545.1, Carbohydrate 9.8, Fiber 1.9, Sugar 5.1, Protein 26

Mornay Sauce image

Provided by TishT

Categories Sauces

Time 15m

Yield 1 1/4 cups

Number Of Ingredients 8

1 cup white sauce
1 egg yolk
2 tablespoons cream
2 tablespoons parmesan cheese, fresh grated
2 tablespoons swiss cheese or 2 tablespoons gruyere cheese, grated
1/2 teaspoon onion juice or 1 teaspoon grated shallot
salt
cayenne pepper

Steps:

Blend the egg yolk and cream with the white sauce.
Place these ingredients into a sauce pan and bring the contents slowly to a low boil.
Whish in the cheese (s).
Remove the suace from the heat and season to taste with salt and cayenne pepper to taste.

Nutrition Facts : Calories 480.7, Fat 37.2, SaturatedFat 14.8, Cholesterol 208.7, Sodium 865.4, Carbohydrate 20.8, Fiber 0.4, Sugar 9.2, Protein 16.2