nimrod100
Sat, Apr-02-05, 10:37
:yum: Savory Pancakes w/ Grilled Chicken and Portabello Alfredo Sauce
(2 servings)
742 Calories, 6.5 Grams of Net Carb
Pancakes:
1 Cup Carbquick
1/4 Cup Cream
1/4 Cup Water
1 Lg Egg
1/4 Stick Butter - melted in microwave, cooled slightly
Salt & Pepper
1 Teaspoon Fresh Chopped Rosemary or Sage
Mix above until all moistened - do not overwork.
Fry the pancakes in a 12" nonstick skillet.
There should be about 4-6 pancakes depending
on how large you make the cakes.
Place the pancakes on a plate, cover with foil, and sit aside.
In the same skillet, brown a large boneless,
skinless chicken breast until browned on all sides.
Do not try to fully cook the chicken, just get it brown.
Sit aside, covered with foil.
Sauce:
To the same skillet add:
2 Tablespoon Butter
2 Tablespoon Olive oil
2 Tablespoon Minched shallots (or onions)
1 Cup sliced Portabello Mushrooms (Button Mushrooms would be fine)
1 Teaspoon chopped, fresh Rosemary
Saute unitl the shallots are transparent and the mushrooms are cooked.
Add:
1/3 Cup Heavy Cream
1/4 Water
Salt & Pepper
Stir to create a sauce.
Add:
Slice the chicken breast into 8 Medallions and return to the sauce.
If the sauce becomes too thick, add some additional water until the chicken
is fully cooked. Cook uncovered until the sauce is reduced.
Add:
1/4 Cup Shredded, Fresh Parmarsan Cheese to the sauce and a little butter.
Plate:
Place 2-3 Pancakes on the plate (not like breakfast stack), but in a fanned out
shape. Place the 4-5 of the chicken medallions on the plate next to the pancakes.
Spoon the Portabello Mushroom Sauce over the pancakes and chicken.
Serve with Green Vegetable.
(2 servings)
742 Calories, 6.5 Grams of Net Carb
Pancakes:
1 Cup Carbquick
1/4 Cup Cream
1/4 Cup Water
1 Lg Egg
1/4 Stick Butter - melted in microwave, cooled slightly
Salt & Pepper
1 Teaspoon Fresh Chopped Rosemary or Sage
Mix above until all moistened - do not overwork.
Fry the pancakes in a 12" nonstick skillet.
There should be about 4-6 pancakes depending
on how large you make the cakes.
Place the pancakes on a plate, cover with foil, and sit aside.
In the same skillet, brown a large boneless,
skinless chicken breast until browned on all sides.
Do not try to fully cook the chicken, just get it brown.
Sit aside, covered with foil.
Sauce:
To the same skillet add:
2 Tablespoon Butter
2 Tablespoon Olive oil
2 Tablespoon Minched shallots (or onions)
1 Cup sliced Portabello Mushrooms (Button Mushrooms would be fine)
1 Teaspoon chopped, fresh Rosemary
Saute unitl the shallots are transparent and the mushrooms are cooked.
Add:
1/3 Cup Heavy Cream
1/4 Water
Salt & Pepper
Stir to create a sauce.
Add:
Slice the chicken breast into 8 Medallions and return to the sauce.
If the sauce becomes too thick, add some additional water until the chicken
is fully cooked. Cook uncovered until the sauce is reduced.
Add:
1/4 Cup Shredded, Fresh Parmarsan Cheese to the sauce and a little butter.
Plate:
Place 2-3 Pancakes on the plate (not like breakfast stack), but in a fanned out
shape. Place the 4-5 of the chicken medallions on the plate next to the pancakes.
Spoon the Portabello Mushroom Sauce over the pancakes and chicken.
Serve with Green Vegetable.