Sunday night is family night and this meal is elegant and yet very simple, make sure to remove the skin from the chicken before you serve the dish. Roasting with the skin on keeps the chicken moist, but also is very high in saturated fat, so it has to go.
4 chicken breasts with bones (6 ounces each)
1/8 teaspoon kosher salt (optional)
Freshly grated pepper
2 teaspoons olive oil
1 medium carrot, minced
2 shallots, minced
1 1/2 cups brown stock, low salt, low fat
1 pound mushrooms
2 tablespoons cognac
1/2 cup dry white wine
2 tablespoons fresh tarragon, chopped
Preheat oven to 350°F. Pat chicken dry and then season with salt if using, and pepper. Heat 1 teaspoon oil in a non-stick pan and brown the chicken, skin side down for about 3 minutes, until browned. Place on a baking sheet and roast until the juices run clear, about 25 minutes.
While the chicken is cooking, in a non-stick pan sauté the carrot and shallots until they begin to caramelize, about 4 minutes. Add the stock and boil till reduced by moiety.Transfer the stock mixture to a bowl and set aside. Wipe the pan with paper towel and add the remaining teaspoon of oil. Sauté the mushrooms and stir until they turn golden. Remove the pan from the heat. Add the cognac and ignite with a very long match. When the flames burn out, add the wine.
Return to the heat and bring to a boil. Reduce by one half. Stir in the reserved stock mixture and the tarragon. Simmer for 2 minutes
Remove the skin from the chicken. Arrange on a serving platter and top with the mushrooms and pan sauce.
Hey, I’m Linda Andini! Thank you for your visit our site, I am very happy !! So many favorite diabetic foods around the table, especially when surrounded by people I love. And of course, everything gets better with a lot of delicious food recipes.