I made this while I was on a low-carb eating plan. The recipe originally called for "low carb baking mix" (flour sub). It's not as sweet as you'd expect, it's more savory. If you're looking for sweet, use 1 cup of pineapple juice instead of the chicken or veggie broth. Each serving is just a shade over 200 calories!
Provided by Jenn Hollis
Categories Chicken
Time 50m
Number Of Ingredients 8
Steps:
- 1. Using either a sealed plastic freezer bag or two sheets of waxed paper, pound each chicken breast out to about a 1/4 inch thickness with a meat mallet or rolling pin.
- 2. Combine dry ingredients with a whisk in a shallow dish.
- 3. Dredge the chicken breasts in flour mix to coat and set aside on a clean plate.
- 4. In a large sautee pan heat the olive oil over medium heat until the surface shimmers slightly.
- 5. Carefully lay chicken breasts into the pan. Do not overcrowd the pan; you may have to cook one or two breasts at a time depending on the size of your pan.
- 6. Cook each breast for 3 minutes per side or until the flesh feels firm.
- 7. Remove cooked breasts to a clean plate and loosely cover with foil or another clean inverted plate until all the breasts are cooked.
- 8. When done cooking chicken, slowly add broth to the pan CAREFULLY! The pan will steam up, so keep back to avoid burns.
- 9. Deglaze the pan by gently scraping the bottom of the pan as the broth warms. This releases the yummy brown caramelized bits from cooking the chicken.
- 10. Bring broth to a simmer and let go for about 5 minutes to reduce slightly.
- 11. Stir in salsa to create your sauce. This usually comes out brownish because of the caramelized bits :)
- 12. Lay the chicken breasts back in the pan with the sauce & let simmer for a minute.
- 13. Turn the chicken and let simmer another 2 minutes.
- 14. Remove chicken from pan and serve with 2-3 tablespoons of sauce on top.
- 15. This is yummy with steamed broccoli with a squeeze of lemon juice or over rice.
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