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

CHICKEN MORNAY CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees
• Grease a 9x13 casserole
• Shred the cheese and set aside
• Steam the broccoli until tender. Set aside
• Open the cans of chicken and reserve 1 cup of the chicken broth
• Melt 2 tablespoons butter in a two quart sauce pan on medium high.
• As it starts to bubble whisk in the flour and as it thickens quickly pour in the chicken broth and whisk in the mayonnaise.
• Stir until the sauce thickens slightly and add in the milk.
• Add 1 cup shredded cheese and nutmeg.
• Continue to cook at a low boil whisking constantly until the sauce is thickened. Remove from heat.(sauce will thicken more as it cools).
• Layer the broccoli in the bottom of the casserole dish.
• Pour 1/2 sauce and sprinkle 1 Cup of the cheese over the broccoli.
• Layer all the chicken next.
• Pour the rest of the sauce on the chicken and sprinkle remaining shredded cheese on top.
• Bake about 30 minutes uncovered or until golden brown and bubbly.

LOW CARB POACHED CHICKEN BREASTS IN MORNAY SAUCE - 2 NET CARBS

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.

ELEGANT LAVENDER AND LEMON POACHED CHICKEN BREASTS

Steps:

• Place the stock and lavender essence in a saucepan and bring to boil. Add the chicken breasts and return to boil and poach for 10-15 minutes until chicken is cooked through.
• Remove the chicken to a dish and keep warm while making the sauce. Pour the stock into a jug.
• Melt the butter in the pan and soften the shallot gently for 3-5 minutes. Sprinkle on the cornflour and stir to mix.
• Gradually add the stock and stir while bringing to the boil. Simmer for 5 minutes then add the creme fraiche, salt and pepper. Simmer for a few minutes. Add lemon juice and season to taste.
• Pour the sauce over the chicken, garnish each chicken breast with some lavender flowers and serve with wild rice or pasta; new potatoes and mange tout would also be good.

MORNAY SAUCE

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.

CREOLE POACHED 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.